Added by
Description (Some HTML is OK)
Great for a Sunday evening with some roasted potatoes, a green salad and a glass of wine.
Ingredients
Makes 3 servings
- One 2 ½-3 lb. organic chicken
- 3 carrots
- 2 celery stalks
- 1 yellow onion
- 2 cloves of garlic
- fresh thyme, sage and rosemary
- 1 lemon halved
- chicken stock
- extra virgin olive oil
- paprika
- sea salt and black pepper to taste
Preparation
Chop the celery, carrots and onion and place in roasting pan. Preheat the oven to 450 degrees. Pat dry the bird. Salt and pepper inside and out. Place the herbs and garlic inside the cavity. Place the bird on in the roasting pan with vegetable surrounding it. Squeeze half of the lemon on the chicken. Stick the other half in the cavity. Drizzle olive oil over everything. Dust the top with paprika. Place in the oven, basting every fifteen minutes with the stock. Remove around 1 hour and 15 minutes later or until juice runs clear when pierced.
Blogged at
Optional. Fill in if you've blogged this recipe elsewhere and would like to link to it.
(the name of your blog, not the recipe)
(the web address of the actual recipe)
Photos by 
Comments
Very nice, but a green salad? You'll be wanting roast parsnips, steamed leeks/carrots, braised cabbage, stuffing, gravy and Yorkshire puddings!
HA! true enough!
Back to top