Follow these steps for perfect results
roasting chicken
whole
lemon
olive oil
fresh rosemary
fresh, branches
fresh thyme
fresh, branches
artichokes
carrots
whole
onions
baby onion, fresh
potatoes
baby potato, small
salt
Season the chicken with salt several hours before cooking.
Rub olive oil all over the chicken.
Squeeze lemon juice over the chicken.
Place the lemon halves inside the chicken cavity.
Put rosemary and thyme branches inside the chicken cavity.
Tie the chicken legs together.
Oil a roasting pot with olive oil.
Peel the artichoke and separate the hearts.
Soak artichoke hearts in lemon juice to prevent browning.
Peel potatoes and leave whole if small.
Place potatoes around the chicken in the pot.
Add artichokes, baby onions, and whole carrots (cleaned) to the pot.
Season the vegetables with salt.
Roast the chicken on its breasts for 30 minutes.
Turn the chicken to its back and roast for 45 more minutes at 200C.
Serve the roasted chicken with potatoes and artichokes.
Expert advice for the best results
Baste the chicken with its juices during roasting for extra flavor.
Use a meat thermometer to ensure the chicken is cooked through.
Everything you need to know before you start
15 min
The chicken can be seasoned and the vegetables prepped ahead of time.
Place the roasted chicken on a platter and surround it with the roasted vegetables. Garnish with fresh herbs.
Serve with a side of crusty bread.
Serve with a green salad.
Pairs well with the chicken and herbs.
Discover the story behind this recipe
Common family meal
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