Roast Chicken: Easy Hack|Print

Servings: 6

Garlic

3 cloves

Carrots

2, chopped

Onion

1, quartered

Yukon gold potatoes

1/2 lb, quartered

Extra-virgin olive oil

Fresh rosemary

1 large bunch

Chicken

1 (3-lb), gizzards removed

Lemon

1, sliced

Salt

to taste

Ground black pepper

to taste

Fresh thyme

1 large bunch

Roast Chicken: Easy Hack

Prep:

15 m

Cook:

1 h 15 m

Ready in:

1 h 30 m

Preheat the oven to 425° F (210° C/Gas mark 7). Prepare a bundt pan by covering its hole with foil.
Combine garlic cloves, chopped carrots, onion, and quartered potatoes in the bowl of the pan. Toss with oil. Season with salt and ground black pepper to taste. Scatter thyme and rosemary on top of the veggies.
Season the inside of the chicken cavity with salt and ground black pepper. Stuff the chicken with lemon, thyme, and rosemary. Rub the chicken with olive oil and season with salt and ground black pepper.
Place the chicken in the middle of the prepared pan, with the chicken's breast side up.
Bake for 1 hour, or until the skin is golden. Before slicing and serving, let the chicken rest for 15 minutes. Serve your Roast Chicken with vegetables.