Roast chicken with roasted vegetables

Ingredients

• 900 gwhole chicken (about 1.4 kg bone-in) (1 piece)
• 600 gPotatoes
• 300 gCarrots
• 200 gOnion
• 30 gOlive oil (3 tbsp)
• 20 gButter, soft
• 60 gLemon (1 piece)
• Thyme, garlic, coarse salt, pepper

How to make it

1. Take the chicken out of the fridge an hour ahead, pat it dry, salt it inside and out.
2. Oven to 200 degrees. Work the butter with thyme and pepper and push it under the breast skin. Half a lemon, garlic and thyme into the cavity.
3. Toss the potato, carrot and onion pieces with oil and salt, onto a deep tray.
4. Set the chicken breast up on the vegetables.
5. Roast for 70 to 80 minutes, until the juice at the thigh runs clear. Turn the vegetables halfway.
6. Rest for ten minutes, then carve. The rest of the lemon over everything.

One tip

Simmer the carcass with onion and bay for an hour, and you have the stock for the next soup.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.