- 1x full chicken to roast
- Freshly ground black pepper
- Kosher salt to taste
- 1x lemon, halved
- 1 big bunch of fresh thyme, and 20 sprigs
- 1x garlic head, cut garlic in half
- 1x big yellow onion, in thick slices
- 2x tablespoons of butter, melted
- Olive oil
- 4x carrots cut into chunks
- 1x bulb of fennel, remove the tops and cut them into wedges
- Kitchen string
Preheat you oven to 220 degrees Celsius.
Remove the giblets from the full chicken and rinse the inside and outside thoroughly. Remove any leftover pin feathers and excess fat and pat the outside of the chicken dry. Salt and pepper the inside of the chicken liberally. The chicken now needs to be stuffed with both of the lemon halves, the bunch of thyme and the garlic. You then brush the outside of the chicken with the melted butter and sprinkle some more salt and pepper onto it.
Use your kitchen string and tie the legs together while tucking the wing tips underneath the body of the chicken. Place the carrots, onions, and fennel into the roasting pan and toss it with some salt, pepper, the 20 sprigs of thyme and the olive oil. Spread the vegetables around the bottom of your roasting pan and place the chicken on top in the middle.
You can now put your chicken in the oven and roast it for about 1 1/2 hours, or until the juices are running clear when cutting in between a leg and thigh. You can then remove the chicken and vegetables to a platter and keep it covered with aluminium foil for more or less 20 minutes. Slice your chicken onto a platter and serve it with the saucy vegetables.
If you would like to have a different flavoured chicken, you can stuff the chicken with anything you like whether it’s bread crumbs, onions, egg or bacon, the choices are endless.
Crown National are proud to be one of South Africa’s leading food ingredient suppliers and we have many more fabulous recipes to share with you. Visit our website on www.www.crownnational.co.za for more information.