Succulent roast chicken

INGREDIENTS

1 x 1.5kg chicken, giblets removed

1 lemon, quartered

4 cloves garlic, whole

15g fresh thyme

4 sprigs parsley

2 tbsp (30ml) olive oil

2 onions, quartered

2 carrots, peeled and halved

2 leeks, halved

Salt and freshly ground pepper

METHOD

Preheat oven to 200C

Rinse chicken under cold running water and pat dry with kitchen paper.

Place 2 cloves garlic, few sprigs thyme, pinch of salt and pepper into a pestle and mortar and crush to a coarse paste.

Stir in olive oil and a squeeze of lemon juice and set aside.

Stuff cavity of the chicken with the remaining 2 cloves of garlic, thyme, parsley and lemons.

Rub the flavoured olive oil all over the chicken until well-coated.

Use string to truss the chicken to keep its shape during cooking.

Place onions, carrots and leeks onto the base of a roasting tray and place the chicken on top.

Place the chicken in the oven and cook for 30 minutes.

Reduce heat to 180C and continue roasting for a further 30 to 40 minutes, or until the chicken is cooked and golden brown.

To check if the chicken is cooked, insert a metal skewer into the thigh of the bird and if the juices run clear, the chicken is done.

Remove the chicken from the oven and leave it to rest in a warm place, covered with foil, for 10 minutes before carving.

Serve chicken with roast potatoes and gravy.

Serves: 4