Herb Roast Chicken and Veggies

ingredients

• 1 whole chicken (2kg)
• 2 small sticks of butter (40gish)
• 1/2 cup fresh parsley, chopped
• 1 tbsp fresh oregano, chopped
• 10 fresh mint leaves, chopped
• 10 fresh basil leaves, chopped
• 2 garlic cloves, sliced
• 1 lemon, halved
• 1-2 tsp salt
• 1/2 tsp pepper
• 2 tbsp olive oil

Optional

• 2 medium brown onions, quartered
• 2 large carrots, quartered
• 2 large potatoes, sliced into wedges

method

1. Preheat oven to 200°C fan-forced.
2. In a mixing bowl, add the chopped parsley, mint, oregano, basil and garlic cloves. Add olive oil, 1 tsp salt and a pinch of pepper. Mix well.
3. At the tip of the chicken breast, lift up the skin and separate from the breast (without tearing!). Pull gently to separate.
4. Divide the herb mixture into three and place one third down one half of the breast, and then repeat down the other half.
5. Place one small stick of butter down each breast.
6. Use the last third of the herb mixture and rub all over the chicken.
7. With a generous hand, sprinkle salt ALL over the chicken.
8. Add potatoes, carrots and onions to a deep baking dish and sprinkle with salt, pepper and a drizzle of olive oil.
9. Place 1 half of the lemon inside the chicken cavity, and the other just loose in the tray.
10. Place the chicken on top of the vegetables and place into the oven for 1.5 hours, or until the juices run clear and the thickest part of the thigh reaches 75°C.