Roast Chicken

This is a recipe that I’ve had a lot of success with. It’s super easy too.

1 chicken

assorted roasting vegetables (I like potato, sweet potato, carrot, pumpkin)

thyme

salt

garlic

Preheat oven to 240 degrees C. Wash and dry the chicken thoroughly inside and out. Thoroughly rub salt over the chicken’s skin, putting some in the cavity as well. Liberally sprinkle with thyme as well. Chuck a couple of peeled garlic cloves into the cavity of the chicken. Place in a clean dry baking dish. Chop vegies and place them around, sprinkling some salt and thyme on top of them. Be sure that the chicken is not touching any sides or the vegetables — you want the chicken to be as isolated and dry as possible.

Cook for about 60 mins or until the juices run clear. The vegetables soak up the fat which stops the fat from burning, and also makes them delicious! The skin should be deliciously crispy too.