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Categories:Viewed: 36 - Published at: 5 years ago
Ingredients
- 1 whole Small Chicken
- 10 cloves Garlic (Pound To A Paste)
- 3 sprigs Thyme
- 3 teaspoons Sea Salt
- 2 teaspoons Black Pepper
- 1 Tablespoon Lemon Juice
- 1/4 cups Olive Oil
- 3 whole Carrots, Halved Longways
- 3 whole Potatoes, Quartered
- 6 cloves Garlic, Leave Unpeeled
Method
- 1.
- Clean and rinse the chicken inside out and pat dry.
- Do not remove the chicken skin.
- 2.
- Marinate the whole chicken with garlic paste, thyme, salt and pepper.
- Rub it thoroughly and put the stuffing in the cavity.
- Drizzle with lemon juice and olive oil then tie the legs together with a cotton twine string.
- Refrigerate overnight or at least 2 hours.
- 3.
- Heat oven to 200 degrees F. Lightly grease a roasting pan, place a roasting rack and put the chicken on top.
- 4.
- Bake for 30 minutes then turn the chicken the opposite way.
- Add in the cut vegetables and unpeeled garlic underneath the chicken rack.
- Bake for another 30 minutes until golden brown (you can see the crunchy skin).
- 5.
- Let chicken rest for 5 minutes before serving and dont forget to remove the string.
