SUNDAY ROAST

INGREDIENTS

• Whole chicken

• Lemons

• Garlic

• Thyme

• Dill

• Potatoes

• Carrots

• Black pepper

• Chicken spice

• Potato spice

• Butter

• Parsley

• Mixed herbs

Cooking and Preparation

1. Prepare your brining liquid by adding garlic cloves, lemon juice and lemon wedges, fresh thyme sprigs, black pepper corns, and chicken spice to hot water. Mix well.

2. Place your chicken in a large bowl and pour your liquid over the chicken and leave to brine overnight in the fridge.

3. The next day, remove your chicken from the fridge and season it with chicken spice, black pepper and mixed herbs.

4. In a small bowl, add butter, salt, garlic and mixed herbs. Mix well until a herbed butter is formed.

5. Gently place the butter under the skin of your chicken breasts and legs.

6. Stuff your chicken with more garlic cloves, lemon wedges, dill and thyme.

7. Place your chicken on a baking tray and add your baby potatoes and carrots.

8. Season your potatoes and carrots with potato spice and parsley.

9. Pour some olive oil and melted butter over the chicken and potato’s and bake at 180•C for 2 hours or until the chicken is cooked through.

10. In the last 10 minutes, change the settings from bake to grill/broil to ensure that crispy skin. You can remove your potatoes and carrots at this stage if they’re cooked through.

11. Leave to rest for a few minutes and Serve.

Enjoy!