Chicken Roast with Vegetables
Recipe from Tony Ferguson Cook Book II. Serves 4.
Ingredients
- 1.4kg chicken
- Bunch of fresh sage or oregano
- 3 lemons (1 quartered and 2 halved)
- 2 large red onions, quartered or 4 small red onions
- 1 tbs olive oil
- ½ tsp cracked peppercorns
- 4 cloves of garlic
Method
- Preheat oven to 220ºC.
- Place the sage or oregano and the quartered lemon inside the chicken cavity and tie the legs together.
- Rub the olive oil over the chicken and season with the black pepper and a little salt.
- Place the chicken in a roasting dish with the garlic, remaining lemons and onions to roasting dish.
- Place roasting dish in oven, reduce heat to 190ºC and cook for 50 minutes or until juices run clear when the thigh is pierced.
- Rest for 10 minutes before carving. Serve with the lemon halves to squeeze over chicken and with a side of roast vegetables.
To serve: Roast Vegetables - recipe is available in the Tony Ferguson Cook Book I and online in Vegetable side dishes.
