Easy roast chicken
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
411
Fat
27.2g
Saturated Fat
7.6g
Carbs
4g
Sugars
3.4g
Protein
38g
Fibre
0.2g
Sodium
0.1g
Ingredients
1 onion, roughly chopped
2 carrots, roughly chopped
1 chicken
1 lemon, halved
0 Small bunch of thyme
Method

1 Heat the oven to 190˚C/gas mark 5. Scatter the vegetables over the base of a roasting tin. Season the cavity of the chicken liberally with salt and pepper, then stuff with the lemon halves and thyme, if using.

2 Sit the chicken on the vegetables, rub all over with the butter, then season the outside with salt and pepper. Place in the oven and leave, undisturbed, for 1 hour 20 minutes.

3 To check if the chicken is cooked, pierce the thigh with a skewer and the juices should run clear.

4 Allow the chicken to rest for at least fifteen minutes before serving.