I think that the most important thing in family relationships is to keep close and warm communication. Since I don’t live together with my parents, every time I come back home we all sit at the festive table (thanks to my mom) and eat together. I can say that such family dinners have become a regular tradition which gives us rare opportunity to share everyday experiences, joys, concerns or problems.
This weekend spent at my parents’ also included delicious dinner. Trying to prepare something healthy and simple, I decided to cook the whole chicken. I can guarantee, this classic recipe of roasted chicken won’t take much time from you but it will give one of the best tasting results. You can also make it on the weeknights too, when after the whole day of work all you need is to have delicious dinner in an hour.
Serves: 4
Cooking time: 1 hour 20 minutes
Ingredients:
- 1 whole chicken (about 2 kg), rinsed inside and out and drained with paper towel
- 1 lemon
- 10 cloves of garlic
- bunch of each, fresh rosemary and thyme
- 2 kg potatoes, peeled, cut into medium size pieces
- salt and freshly ground black pepper
- olive oil
- Preheat the oven to 200 °C.
- Bring a large pan of water to the boil and cook there the whole lemon and potatoes for 15 minutes.
- In the meanwhile, place your chicken in a large roasting pan.
- Rub it inside and out with salt and pepper, olive oil, also put a bunch of thyme and garlic cloves into the cavity (you can do this 6 hours before cooking to make the meat tastier even more).
- Drain your boiled potatoes and lemon.
- While it’s hot, put the lemon into the cavity of the chicken and put into preheated oven for half an hour.
- After half an hour, you should see the juice and some fat run out from the chicken. Put your almost-done potatoes and toss into them to give some nice flavor.
- Sprinkle with rosemary leaves additionally and cook for further 30 minutes until the chicken is done. To check it’s ready to eat, check the juices – they should run clear.
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