Whole Chicken with Garnishes
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Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Ingredients
for
- Ingredients
- 2 lemons (halved)
- 4 sticks Celery (roughly chopped)
- 2 cups small, waxy potatoes (quartered)
- 2 large carrots (peeled and roughly sliced)
- 53 ozs chicken (cleaned with giblets removed)
- 2 Tbsps olive oil
- 1 tsp dried Fresh herbs
- ⅓ cup Pomegranate seed
- oregano (leaves picked)
- 4 large leaves round lettuce (to serve)
- salt
- freshly ground Black pepper
Preparation steps
1.
Preheat the oven to 180°C (160° fan) | 350F | gas 4. Arrange the lemons, cut-side facing up, in a roasting tin.
2.
Arrange some of the celery, potato, and carrot around the tin and then sit the chicken on top. Rub the chicken with the oil and season with mixed herbs, a little salt, and some pepper. Arrange the remaining vegetables around the tin.
3.
Loosely cover the tin with foil and roast in the oven for 1 hour. Discard the foil after 1 hour and continue to roast for a further 20 - 30 minutes until the thickest part of the thigh registers at least 74°C | 165F on a meat thermometer.
4.
Remove the tin to a wire rack and leave the chicken to rest, covered loosely with foil, for at least 10 minutes.
5.
Once rested, garnish with pomegranate seeds and oregano leaves on top before serving on a bed of lettuce leaves.
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