Herb-roasted chicken with vegetables

Instructions

• Preparing the chicken : Preheat oven to 200°C (gas mark 6-7). In a small bowl, combine the olive oil, chopped garlic, thyme, rosemary and oregano. Season generously with salt and pepper.
• Season the chicken: Place the chicken in a large roasting tin. Brush generously with the herb oil mixture, making sure to coat all the skin for crispy, fragrant cooking. Slip both halves of the lemon inside the chicken to add a touch of freshness while cooking.
• Vegetable preparation : In a large bowl, toss the potatoes, carrots, onion and zucchini (if using) with a drizzle of olive oil, salt and pepper. Arrange the vegetables around the chicken in the dish.
• Cooking : Place the roasting tin in the oven and cook for approximately 1 hour 20 minutes, basting the chicken and vegetables with the pan juices every 20 minutes for juicy meat and melting vegetables. If the chicken starts to brown too quickly, cover lightly with aluminum foil.
• Check for doneness: After 1 hour 20 minutes, check doneness by pricking the thickest part of the chicken thigh. If the juices run clear, the chicken is cooked. If not, continue cooking for a further 10 minutes and check again.
• Rest and service : Remove the chicken from the oven and leave to rest for 10 minutes before carving. Serve it with the roasted vegetables arranged around it for a dish that’s as pretty as it is delicious.