One Pot Italian Whole Roast Chicken

  • Prep time
  • Difficulty easy
  • Serves 4
whole roast italian chicken

Ingredients

  • 1.4kg Goosnargh chicken
  • 500g Chantenay carrots
  • 250g cherritta tomatoes
  • 2 sweet pointed peppers
  • 1 bunch of thyme
  • 1 lemon
  • 1 red onion
  • 8 garlic cloves
  • Freshly ground salt
  • Olive oil
  1. Preheat the oven to 180°C. Prepare the chicken by rubbing all over with some thyme leaves, ground salt and olive oil.
  2. Squeeze half a lemon into the chicken cavity and place inside along with some sprigs of thyme and a couple of garlic cloves.
  3. Halve the pointed peppers and remove the seeds. Quarter the red onion.
  4. Place the chicken in a large ovenproof dish. Place the remainder of the ingredients around the chicken, and drizzle with olive oil and squeeze over the remainder of the lemon.
  5. Cook in the oven for 1 hour and 20 minutes.