Roast Chicken

In this crazy country ground beef is more difficult to find than a whole, uncooked chicken, and therefore I attempted the not-so-impossible and made one myself.

To be honest, I thought it was going to be a lot more difficult and a lot less tasty but it really couldn’t have gone much better, I don’t think.

There are loads of similar recipes online, but here’s my take with the tiny bird that was available to me.

Ingredients:
Whole chicken, defrosted
Quarter of a lemon
1 garlic clove cut in half
Dried Thyme (I think rosemary would be yum too)
Sweet potatoes
Pumpkin/squash

Instructions:
Preheat oven to 180° C. Make sure the chicken cavity is empty. Run cold water over the chicken, inside the cavity, and pat dry with a paper towel. Put the garlic, lemon, and a few solid shakes of thyme in the cavity.

Place it in a baking dish/tray and cover with olive oil. Season with salt and ground pepper then stick it in the oven and set the timer for 25 minutes.
Peel and chop up the veggies (I haven't specified an amount because I don't know the size of your dish). Be generous with sizes when cutting because they'll have a long time to cook in the chicken juices. 

Coat the veggies in olive oil and place around the chicken when the timer goes. Return to the oven for another 45 minutes and don't forget to turn the veggies about 20-25 minutes in.

Everything will be so moist and tasty. You can make gravy with the leftover juices if you like. Mine didn't quite go to plan so you'll have to wait a bit for that recipe.
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