Instructions
- Take chicken out of the fridge 30 minutes before it goes into the oven.
- Preheat your oven 240⁰C.
- Break the garlic bulbs into cloves, leaving them unpeeled.
- Wash all vegetables and roughly chop and pile them into the middle of a large roasting tray and drizzle with olive oil. Put a lemon in the chicken’s cavity, with the bunch of herbs. Rub the skin of the chicken with black pepper and salt.
- Baste the chicken halfway through cooking and if the vegetables look dry, add a splash of water.
- When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 10 minutes.
- Serves 4 to 6.
