1 - whole chicken, dressed
1 tbsp - olive oil
to taste - sea salt and freshly cracked black pepper
½ - lemon
4 sprigs - thyme, chopped
3 cups - baby potatoes, cut in half
4 sprigs - rosemary, chopped
6 cloves - garlic, skin-on, split in half horizontally
Preheat oven to 375F. Season the inside and outside of the chicken with olive oil, salt and pepper. Tuck the chicken wings behind the back and place the lemon and two sprigs of thyme in the cavity.
Tie the legs with butcher twine and set aside.
Place potatoes on the bottom of a shallow roasting pan. Add the garlic, rosemary and the rest of the thyme on top and season with salt and pepper. Place the chicken on top and roast for 30 minutes. Turn the potatoes over and baste the chicken with pan juices. Continue roasting until the internal temperature at the thickest part of the leg is 180F.
Remove from heat and lest rest 10 minutes before carving. Serve with pan roasted potatoes.
Chicken, Whole Roasting (kg)
Colavita Extra Virgin Olive Oil (500ml)
Bobs Red Sea Salt (907g)
Morton Bassett Whole Black Pepper (60g)
Lemon, Large (ea)
Herb, Thyme (approx 28g) (each)
Potato, Baby Creamer Yellow (kg)
Herb, Rosemary (approx 28g) (each)
Garlic, California (approx 52g per bulb) (each)