Notes: I used too much oil. For a 1,3 kg chicken, the 1h20 was too long.
Instead of saying 45 minutes before end, calculate the time.

Need to buy vegetables to do this.
The potatoes were perfect after 45 minutes.

Need a scissors or something to cut it up.
ADD TIME TO COOL BEFORE CUTTING, OTHERWiSE IT'S IMPOSSIBLE.



roast chicken with lemon, fresh herbs and vegetables

Ingredients

- 1 bulb garlic
- olive oil
- sea salt
- freshly ground black pepper
- 1	lemon
- 1	small bunch	fresh thyme, rosemary, bay or sage, or a mixture
- 1.6	kg	higher-welfare chicken
- 2	medium	onions
- 2	carrots
- 2	sticks	celery

Take chicken out of the fridge 30 minutes before cooking.

Preheat your oven to 240°C.

Preparation

Don't peel the vegetables – just wash and roughly chop them. Break the garlic bulb into cloves, leaving them unpeeled. 

Put the vegetables in roasting tray and drizzle with olive oil.

Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over.

Prick the lemon all over with a knife and put it inside the chicken with the bunch of herbs.

Cooking: 1h20

Place the chicken on top of the vegetables and put it into the oven.

Turn the heat down immediately to 200°C and cook the chicken for 1 hour and 20 minutes.

Accompaniement

If you’re having roast potatoes and veggies, this is the time to prepare them: put in the oven for the last 45 minutes of cooking. 

Basting

Baste the chicken halfway through cooking. If the vegetables look dry, add water to the tray to stop them burning.

Taking it out

After cooking, transfer the chicken to a board to rest for 15 minutes or so.

Cover it with a layer of tinfoil and a tea towel and put aside. Now is the time to make your gravy. 

Carving

Take off the wings (break them up and add to your gravy for great flavor).

Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.

Cut each leg between the thigh and the drumstick so you end up with four portions of dark meat.

Place these on a serving platter. You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other. 

When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and gorgeous roast veg.

http://www.jamieoliver.com/recipes/chicken-recipes/perfect-roast-chicken/#KgAYyykHtKIy8pX4.97