Ingredients:
1 roasting chicken
2 garlic heads, cut in half, horizontally
1 lemon, quartered
Salt and pepper
1/4 cup olive oil
2 tbsp butter
2 celery branches, sliced into large pieces
1 carrot, sliced
1 onion, quartered
6 small potatoes, halved
Oregano
Fresh thyme
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Preparation:
Season the chicken with salt and pepper, inside and out. Divide the garlic and lemon and put half in each cavity. Combine the butter and olive oil. Truss the chicken well and then brush with a little of the olive oil mixture, reserving the rest. Mix the vegetables together in a bowl with oregano, thyme, salt and pepper. Pour the remaining olive oil over the vegetables, blend well, then put in the bottom of a pre-soaked clay pot. Put the chicken on top, cover and roast in a 425 degree oven for 1 1/2 hour, removing the cover for the last half hour.
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