Roast Chicken and vegetables

Directions

Clean the chicken with sea salt and vinegar. Wash with cold water and leave in a colander to drain. Season with salt and pepper from inside and outside, massage with 1 tbsp olive oil or butter from the outside then add the following inside the chicken:

• 1 whole garlic head cut in half from the center (to split the garlic cloves). No need to peel

• 2 sprigs of thyme or rosemary

• 1 big lemon cut in half or quarter

Cross the thighs and put the chicken in a pyrex dish (or clay).

Prepare the following vegetables by peeling and cutting into same size pieces

• Fennel, carrots and potatoes

• OR Onion, carrots and potatoes

Add 2-3 tbsp olive oil, salt and pepper and combine with your hands in a bowl then add to the pyrex.

Add to a preheated oven (225 degrees C) for 1.5 hours or until you put a fork in the thigh and the liquid comes out clear. No need to cover.

*This recipe can be prepared one day ahead and kept covered in the fridge.