Crispy Roast Chicken

Ingredients

1.5-2kg whole organic chicken
1-2 brown onions
1/2 bulb of garlic (optional)
1 cup vegetable stock 100g butter
3 garlic cloves
1 tbsp dried sage
1 tbsp dried thyme
1 tbsp dried rosemary
1 lemon
Olive oil and salt & pepper

Instructions

1. Preheat oven to 220C and remove chicken from the fridge

2. Prepare your roasting tray (a dish just big enough to fit the chicken). Cut the onions into 1/8s with the skin on and and place in your tray along with the 1/2 bulb garlic (if using) cut through the middle.

3. Place the butter, dried herbs and garlic in a small pan on a low heat until the butter is melted. Squeeze the juice of half the lemon into the butter mixture and keep the lemon to stuff inside the chicken.

4. Using a dessert spoon, loosen the skin from the chicken and pour the melted butter mixture under the skin trying to make it even across the bird and over the drumsticks. Drizzle the last bit of the butter over the top of the skin and squeeze the other half of the lemon on top and season the bird with salt and pepper.

5. Place the chicken on top of the cut onions and garlic and stuff the lemon halves inside the chicken.

6. Pour the vegetable broth over the onions and garlic and drizzle the bird with a little olive oil.

7. Place the chicken in the oven for 15 minutes then turn the oven down to 200C for a further 1hr 20 minutes or until juices run clear.

8. Rest the chicken for 15 minutes before serving.