Another great way to eat a roast dinner this summer! Yum 🙂
1 organic chicken, weighing about 1.5kg
2 sprigs fresh rosemary
4 sprigs fresh thyme
4 tbsp extra virgin olive oil
2 lemons, halved
4 small red onions, peeled and quartered
2 garlic bulbs, halved
400g (13oz) Maris Piper potatoes, peeled and cut into 2cm (1in) chunks
1 x 250g asparagus bundle
Preheat the oven to gas 5, 190°C, 170°C fan.
Place the chicken in a large roasting tray and season.
Sprinkle over the rosemary and thyme and drizzle with 2 tbsp of the olive oil and the lemon juice.
Scatter the red onions and potatoes around the chicken and drizzle with the remaining olive oil.
Add 100ml (3½fl oz) water and place in the oven for 1 hour 20 minutes.
Baste the chicken halfway through cooking – if the vegetables look dry, add a further 100ml (3½fl oz) water to the pan and return to the oven.
10 minutes before the chicken is ready, add the asparagus and baste with the chicken juices.
Return the chicken to the oven and cook for a further 10 minutes, or until the chicken is golden and the juices run clear
Remove the chicken from the oven and rest for 15 minutes, by covering loosely with foil.
Serve with a rocket and Parmesan salad