English Cuisine
Ingredients:
- 1 medium roasting pan.
- 1 roasting chicken.
- 1 full head garlic.
- 1 lemon.
- 1 bunch thyme.
- 2 carrots.
- 1 parsnip.
- Bag of small red, yellow and purple potatoes.
- Bunch of orange beets.
- 1 onion.
- 3 tbsp butter.
- 2 tbsp olive oil.
- 1 tsp salt.
- ½ tsp pepper.
Directions:
- Preheat oven to 425 degrees.
- Peel and cut up onions, potatoes, beets, carrots and
parsnips.
- Put them into the bottom of the roasting pan.
- Chop up a few sprigs of the time, add olive oil and salt
and pepper and mix together.
- Unwrap chicken, take out giblet bag and wash it well
inside and out.
- Rub with ½ cut lemon. Salt and pepper entire chicken and inside.
- Stuff chicken with thyme, ½ lemon, and cut whole garlic
head in half and stuff it into the inside of the chicken.
- Tie chicken legs together with butcher string.
- Place chicken on vegetables in the roasting pan.
- Heat 3 tbsp butter in the microwave and when done pour
over chicken.
- Put chicken into oven and roast for 1 ½ hours, making
sure to baste every ½ hour.
- After taking chicken out of oven let it rest for 15
minutes so the juices redistribute. Carve and serve with salad.