Two Deliciously Roasted Chickens
This is a lovely and easy roasted chicken recipe.. I use two chickens so that you can enjoy twice the amount of yummy parts of the bird :)
I already mentioned this before and must admit I am not a chicken lover.. But roasted chicken like this is just a dream come true.. And the lovely thing about my two roasted chickens is that they are quite light because I am not using butter but olive oil and also carrots instead of potatoes as a side dish.. So this is a "light version" of the traditional roasted chicken, yet still incredibly delicious and moist.. It's even healthier if you don't eat the skin, but let's not exaggerate, that's the best part ;)
Serves 4
- 2 x 1.2kg chicken
- 2 TBL honey
- juice of half lemon
- 1 tsp salt
- 1 tsp pepper
- 3-4 TBL olive oil
- 2 tsp thyme (use fresh if available)
- 1 tsp rosemary (use fresh if available)
- 1 lemon, cut in four pieces
- 6 garlic cloves
- 4 bay leaves
- 1 pack baby carrots
- 1 pack cherry tomatoes, cut in half
Preheat the oven to 200C.. In a small bowl, mix the olive oil, lemon juice, 1/2 tsp salt, 1/2 tsp pepper, honey, thyme and rosemary.. Pat the chickens dry and rub them with the marinade you just prepared.. Then place the cloves, lemon pieces, bay leaves and twigs of fresh herbs (if available) in the chicken’s cavity, and tie the wings and legs close to the body with a thread.. Place the carrots and tomatoes alongside the chickens in a roasting pot and season with remaining salt and pepper.. Roast in the oven for 15 minutes at 200C, and then another 45 minutes at 180C.. To ensure the chickens remain moist, baste them halfway through the roasting process with the juices from the pot.. Once ready, remove the roasting pot from the oven, cover with aluminum foil and let it rest for 15 minutes.. Now you're ready to serve this incredibly delicious treat.. Bon Appétit!
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