healthy_eatingSome recipes don’t need a lot of tweaking to make them great. This is one of them.
Just 4 ingredients is all you need to create this great roast chicken.
A roast is always a welcome meal for adults and kids. There’s something so comforting about the aroma of a chicken cooking in the oven.
Serve with loads of vegetables for a complete meal. Roast some sweet potato, zucchini, beetroot, carrot or pumpkin with the chicken. Serve some steamed green beans, snow peas or peas on the side.
Or, if the weather is warm, why not serve it with a crisp green salad filled with baby spinach, avocado, feta, cucumber and cherry tomatoes.
Many traditional dishes use butter but this one takes a lighter approach by using olive oil.
When it comes to choosing your chicken, always go for the best quality bird that you can afford.
Remember that there will often be leftovers for the next day’s sandwiches (plus you can make a home made chicken stock too with the bones).

  • 1 whole large chicken
  • 1 lemon (try to find unwaxed if possible)
  • 4 sprigs fresh thyme (or use dried thyme, sage or mixed herbs)
  • 2 tsp olive oil
  • Heat your oven to 190C.
  • Rinse the chicken under cold water and pat dry.
  • Place the chicken breast side up in a roasting pan.
  • Cut the lemon in half and place one half into the chicken cavity.
  • Squeeze the juice from the other half of the lemon into a bowl with the olive oil.
  • Brush the chicken with the oil mix so that it is well covered. Sprinkle over the thyme leaves.
  • Bake the chicken uncovered for around 90 minutes, depending on the weight.
  • Baste the chicken 2-3 times during the cooking process.
  • Add the roast veggies when there is 60 minutes left. Turn occasionally.
  • When the bird is golden on top, pull the chicken out and check if it is cooked.
  • To do this, insert a sharp knife in between one of the legs and the body. The juices should run clear. If there is any pink in the juice, pop it back in to cook longer.
  • When it is done, wrap the chicken in foil and allow to rest for 15 minutes before carving.

Calories per 200g serve of chicken meat: 370.
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