Roast Chicken with Lemon and Herbs
- 1 x chicken
- 4 lemons, cut in half
- 6 Tbsp. olive oil
- 8 shallots, peeled
- 16 baby parsnips, peeled
- 1 sprig rosemary, thyme, oregano, parsley
- 2 tsp. salt
- 2 tsp. pepper
- ½ cup mixed herbs, chopped
Preheat oven to 230°C.
Rinse chicken well and pat dry.
Squeeze two lemon halves and place inside chicken along with herb sprigs and 1 tsp. each of salt and pepper.
Loosely tie chicken legs together with kitchen twine.
Tuck wings under chicken.
Rub 3 Tbsp. olive oil over chicken to coat and then sprinkle with chopped herbs and 1 tsp. each of salt and pepper.
Coat bottom of roaster with 3 Tbsp. olive oil.
Place chicken in roasting pan and surround it with shallots, parsnips and lemon halves.
Roast in the oven for 15 minutes.
Lower heat to 180°C and roast for 45 minutes.
Serve on a large platter surrounded by parsnips, shallots and lemon halves.