Lemon Infused
Roast Chicken
Prep time: 15 minutes
Cooking time: 105 minutes (approx)
Feeds x6 people
Hazeldene’s whole chicken (recommend 1.6kg)
4 potatoes peeled and halved
2 carrots peeled and chopped in large chunks
3 lemons halved
1 medium zucchini chopped in large chunks
10 vine ripened cherry tomatoes
1 head of garlic, cloves seperated but not peeled
Seasoning salt
Preheat fan forced oven to 180°C
Place chicken in roasting dish and season with oil and seasoning salt
Cook for 30 minutes, then add potato and carrot to the roasting dish, rotating and basting the vegetables with juice from the roasting pan
Cook for a further 40 minutes, then add lemons, zucchini and garlic to the dish, as well as two lemon halves in the chicken cavity
Cook for a further 20 minutes, then add cherry tomatoes and cook for a further 15 minutes
Remove and allow to stand for 5 minutes, then serve