A classic family favourite roast chicken recipe that's simple and delicious!
Nothing beats a classic roasted chicken dish for dinner. This recipe is a classic hit, and it's simple to prep and requires only a baking dish. The chicken is roasted to golden brown perfection and nestled on a bed of roasted baby vegetables, fleshy tomatoes and potatoes. This one-dish wonder is a sure dinner winner!
We used Emile Henry's large rectangular oven dish for this recipe because of its versatility and functionality. The durable high resistance ceramic ensures heat is diffused evenly so that the chicken will be cooked evenly and naturally right to the very centre. The beauty of Emily Henry's oven dish is that all their bakeware are perfect for serving straight from oven to table.
Ingredients
- 1 farm-raised chicken, around 1.8 kg (4 lbs)
- 1 sprig of fresh rosemary
- 1 sprig of fresh thyme
- 1 fleshy tomato
- 2 tbsp olive oil
- 6 medium-sized potatoes, with firm flesh
- 3 carrots
- 1 onion
- 1 good sprig of celery fine salt and ground pepper
- 1 teaspoon of fleur de sel (sea salt)
Method:
- Pre-heat the oven to 220°C.
- Season the inside of the chicken well, adding the sprigs of rosemary and thyme.
- Peel the potatoes, carrots, onion and celery.
- Chop the potatoes into quarters, the carrots and celery into slices.
- De-seed the tomato, chop it into fairly large cubes and finely chop the onion.
- Place the chicken in the base of the baking dish and arrange the vegetables harmoniously around it.
- Sprinkle the diced tomato and chopped onion over the chicken and vegetables.
- Pour olive oil all over and sprinkle the fleur de sel on top.
- Cook for 1 hr 30 - 1hr 40 mins at 220°C.
- The cooking time will vary according to the weight of the chicken. Estimate 30 minutes per 500g. When you take it out of the oven, the vegetables will be roasted slightly, and the chicken golden and crunchy. Slice the chicken and return to the dish on top of the vegetables, ready for serving.
