A whole meal in one pan
Ingredients:
1.5 kg free range chicken
olive oil
1/2 lemon
sprig fresh thyme
aubergines, peppers, onions, pumpkin etc.
unpeeled garlic cloves.
Preheat the oven to 200c
Rub the chicken with olive oil and season with pepper.
Place the half lemon and thyme inside the bird.
Put the chicken breast side down in a large roasting tin and roast for 30 minutes.
Take the roasting pan out of the oven, turn the chicken right side up.
Season with salt and baste with the juices in the pan.
Return to the oven for another 30 minutes.
Again, take the roasting pan out of the oven, add the veggies, drizzle over more oil and baste the bird.
After another 30 minutes check that the chicken is cooked by pushing the tip of a sharp knife between the thigh and breast. if the juices run clear, it is ready.
Leave to rest for 10 minutes before carving.
Leave the veggies in the oven for those 10 minutes to get a bit of extra colour.
