Ingredients
For the Chicken
- 1 whole chicken (1.5–1.8 kg)
- 2 tbsp olive oil
- 2 lemons
- 6 garlic cloves, peeled
- 4 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 2 tsp sea salt
- 1 tsp cracked black pepper
- 1 tsp paprika
For the Vegetables
- 600 g baby potatoes, halved
- 4 carrots, peeled and cut into large chunks
- 2 red onions, cut into wedges
- 250 g green beans, trimmed
- 2 tbsp olive oil
- Salt and pepper
Method
Step 1 – Prepare the Chicken
Preheat your oven to 200°C (180°C fan).
Pat the chicken dry using paper towel. Drizzle with olive oil and rub it all over the skin.
Season generously with the salt, pepper, and paprika.
Cut one lemon in half and place it inside the cavity with the garlic cloves, rosemary, and thyme.
Step 2 – Prepare the Vegetables
Place the potatoes, carrots, and onions into a large roasting tray.
Drizzle with olive oil and season with salt and pepper.
Nestle the chicken in the centre of the vegetables.
Slice the remaining lemon and scatter the slices around the tray.
Step 3 – Roast
Roast for 1 hour 10 minutes.
Carefully remove the tray from the oven and gently toss the vegetables.
Add the green beans.
Return to the oven for another 15–20 minutes, or until:
- The chicken is beautifully golden.
- The juices run clear when pierced at the thickest part of the thigh.
- The internal temperature reaches 75°C.
Step 4 – Rest
Transfer the chicken to a carving board and allow it to rest for 10–15 minutes before carving.
This helps keep the meat tender and juicy.
To Serve
Arrange the carved chicken on a serving platter with the roasted vegetables.
Finish with:
- Fresh rosemary
- A squeeze of fresh lemon juice
- Chopped parsley
- A drizzle of the roasting juices over everything
Serve with warm crusty bread or a simple green salad for a beautifully balanced meal.