Roast Chicken

• organic chicken
• some rosemary and thyme
• potatoes
• onions

1. Important: An hour and a half before turning on the oven take the chicken out the fridge to reach room temperature.
2. Preheat to 220C. Remove chicken’s wishbone then stuff a few sprigs of rosemary and season inside the chicken.
3. Truss the chicken very tightly and heavily season the outside of the chicken, adding a scattering of thyme.
4. Slice four potatoes into coins and slice two large onions very finely. Put a casserole pan in the oven with some oil to heat up.
5. Lay out the potatoes in the bottom of the pan then the onions, then rest the chicken on top and put in the oven.
6. Roast for 50 mins for 1.8kg, 40 mins for 1.5kg.

tips

• To form the veg base you can also try cubes of: celery, turnip, carrot, leek, parsnip, as well as onion and potatoes.
• Make stock with the leftover carcass. Chuck a halved whole onion, some carrots and a bay leaf in.