Roasted Chicken & Veggies


1 raw whole chicken
1 lemon sliced in thin rounds
2 cloves of garlic chopped finely
2 sprigs of rosemary
2 Tablespoons of butter cubed into little chunks
Olive oil, sea salt & pepper to taste


Salt the insides of the bird, then lift skin away from chicken and salt and pepper underneath…first layer butter, then garlic, rosemary..lastly lemons under the skin. Toothpick it closed and baste olive oil over the whole chicken.  Salt and pepper and bake at 400 for 1-11/2 hours.

While the chicken is roasting, parboil some carrots and broccoli (meaning just steam them a little) After the chicken has cooked about 45 min, place these in the oven too, on a cookie tray or glass dish, with a little olive oil on top. Bake everything together for another 30 min or so till the chicken is done. You want it nice and crispy on top so that the lemon rind gets crunchy! Depending on the size of your bird it may take 90 min to cook…just leave 30 of those for the veggies to roast. Salt and pepper. Serve on a platter family style with a nice green salad. Enjoy hearty conversation and good company.



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