This recipe is so easy, it practically cooks itself, leaving you with tender, flavourful meat and crispy skin. Plus, rosemary and thyme are packed with antioxidants!
whole, cleaned
fresh dried
dried
In a small bowl, combine the dried thyme, dried rosemary, garlic powder, mustard, and extra virgin olive oil. Mix well until a smooth marinade forms. Set aside.
Preheat your oven to 200°C (180°C fan/Gas Mark 6). Place the cleaned whole chicken in a roasting tin. Cut the lemon in half and insert both halves into the chicken cavity along with the fresh rosemary sprigs.
Generously brush the prepared marinade all over the chicken, ensuring it's fully coated. Use kitchen string to tie the chicken legs together, helping it cook evenly and retain its shape.
Around the chicken in the roasting tin, add the bay leaves, chopped potatoes, carrots, garlic cloves, and onion. Pour the water into the tin.
Cover the roasting tin with a lid or foil. Place it in the preheated oven and roast for 1 hour. If your chicken is significantly larger or smaller than 2kg, adjust the cooking time accordingly.
After 1 hour, remove the lid or foil from the roasting tin. Increase the oven temperature to 220°C (200°C fan/Gas Mark 7). Continue to roast for another 30 minutes, or until the chicken skin is golden brown and crispy. Baste occasionally with the pan juices to keep it moist.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a more tender and flavourful result. Serve with the roasted vegetables and pan juices.
For extra crispy skin, pat the chicken very dry with paper towels before applying the marinade.
If you don't have a roasting tin with a lid, you can use a regular roasting tin and cover it tightly with aluminium foil for the first hour of cooking.
To check if the chicken is cooked through, insert a meat thermometer into the thickest part of the thigh (without touching the bone). It should read 74°C (165°F).