Lemon and Thyme Roast Chicken with Root Vegetables

Method

Make it happen

1. 01

   Heat the oven to 190°C fan.

2. 02

   Pat the chicken dry and rub with 1 tbsp oil, thyme, salt and pepper. Put lemon halves and garlic in the cavity.

3. 03

   Toss potatoes, carrots and parsnips with remaining oil on a large tray. Set chicken on a rack above or among the vegetables.

4. 04

   Roast for about 75 minutes until the thickest part of the chicken reaches 75°C and juices run clear, turning vegetables halfway.

5. 05

   Rest the chicken for 15 minutes, then carve and serve with the vegetables.