Rec i pe s
CB eZine
J U N E
2 018
CB Chicken Rosemary Roast Chicken
6 | 22 mins |
INGREDIENTS
DIRECTIONS
Whole Free range CB Chicken
1. Preheat your oven to 240°C/475°F/gas 9. There’s no need to peel the vegetables – just wash and roughly chop them.
2
medium onions
2 carrots 2
sticks celery
1
bulb garlic
Olive oil Sea salt Freshly ground black pepper 1
small bunch fresh thyme, rosemary, bay or sage, or a mixture
80 mins
2. Put the vegetables and garlic into a large roasting tray and drizzle with olive oil. Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over. place the herbs inside the chicken and around the vegetables also. 3. Optional- rub a bit of honey or lemon juice on the bird. 4. Turn the heat down to 200°C/400°F/gas 6 and place the chicken on top of the vegetables in the roasting tray and put it into the oven. Cook the chicken for 1 hour and 20 minutes or until the juices run clear. The vegetables will be full of juicy flavour and you can make mashed potato or roast potato to go with it. 5. Use the juices of the chicken and a little bit of the roasted vegetables left in the roasting tin to make the gravy- whizz it up add a splash of hot water if necessary.
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