Our Christmas roast chicken lunch was quite a success. The chicken came out of the oven, the skin crispy and savoury, and the flesh moist and tender. I can't wait to cook this recipe for my family and friends, should they visit.
Preheat the oven to 200 degrees. Rub the chicken all over with olive oil and season with pepper. The chicken I used today was 1.175kg. Place a lemon quarter in boiling water and cook it for around a minute. Stuff the lemon inside the bird along with a sprig of thyme and some sage leaves. Put the chicken, breast side down, in a roasting tin. Roast for 30 minutes. Remove the chicken from the oven and season with salt. Turn the chicken right side up and baste with the juices from the tin. Surround the chicken with potatoes, mix well with the juices and return to the oven to continue roasting for 20 minutes. Add capsicums, (I used one yellow, one red and one orange capsicum), diced celery (2 sticks) and 6 garlic cloves (unpeeled). Drizzle more olive oil and mix in 3 sprigs of thyme and more sage leaves. Return to the oven and cook for another 30 minutes till the chicken is cooked, turning the vegetables occasionally.
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