top of page
  • Writer's pictureMiss Izabella Ellinas

H/W: Favorite Chicken Roast

Preheat the oven to 180°c

Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry.

Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon and oranges, and all the garlic. Brush the outside of the chicken with water and sprinkle again with salt and pepper.


1 roasting chicken Salt Black pepper 1 large bunch fresh thyme 1 lemon 1 head garlic, cut in half crosswise 2 oranges 2 large purple onion, thickly sliced 4 carrots cut into chunks

oregano 1 cup of water NO Olive oil

* Vegetables of your choice ( carrots, aubergines or event mushrooms )

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.

Remove the chicken and vegetables to a platter and cover with aluminium foil for about 20 minutes.

Slice the chicken onto a platter and serve it with the vegetables.

bottom of page