Ingredients:
• 2kg whole chicken• 1 lemon, cut into quarters
• 1 onion, cut in quarters
• 5 cloves of garlic
• 3-4 sprigs of rosemary
• 3-4 sprigs of fresh thyme
• 1 tablespoon rock salt
• 1 tablespoon pepper
• 2 tablespoons of olive oil, divided
• 300g brussels sprouts, cut in half
• 2 whole beetroot, peeled and cut into quarters
• 2 red potatoes, diced
• 1 carrot, peeled and diced
• 2 teaspoons olive oil
• 2 teaspoons sea salt
• 2 teaspoons pepper
Method:
1. Preheat oven to 220⁰C with the oven rack placed in the lower third.2. Remove any gizzards from the chicken, rinse the inside and outside under water, and pat dry until it is COMPLETELY dry. You don't want any moisture, otherwise the skin wont get crispy. This is very important y'all.
3. In your roasting pan/baking dish, place the chopped vegetables in an even layer. Drizzle with 2 teaspoons olive oil, sea salt and pepper, then toss to coat.
4. Stuff the inside of the chicken with the lemon, onion, garlic and fresh herbs. Season the chicken with 1 tablespoon of the rock salt and pepper and a little olive oil.
5. Place the chicken, breast side up, in the middle of the roasting pan on top of the vegetables.
6. Roast for 60-90 minutes, until the skin is golden and crispy and the thickest part of the breast has in internal temperature of 740C using a meat thermometer (or until juices run clear when chicken thigh is pierced with a skewer).
7. Remove the pan from oven. Lift the chicken out, then tilt the chicken so all the internal juices drip on top of the vegetables.
8. Put the chicken on a cutting board to rest for 1 0 minutes UNCOVERED If you cover it the chicken skin can get soggy from all of the steam. Again, this is very important y'all.
9. Toss the vegetables in all the chicken juices, and return to the oven for another 20 minutes to caramelise.
10. Carve the chicken, and serve alongside the roasted vegetables
