With Christmas around the corner and the cold evenings well and truly settled in a roast dinner is the perfect meal! I’ve played around with this method and think I’ve got it on point now!
2 whole organic chickens
Zest of 2 lemons
Juice of 1 lemon
1 whole garlic bulb
2 red onions
Knob of butter
Handful of fresh thyme
Preheat the oven to 120C.
Peel and crush half of the garlic bulb and combine in a bowl with the lemon zest, lemon juice, butter, few glugs of olive oil, salt and pepper.
Place the chickens in either two separate roasting trays or one large one, using a sharp knife pierce the chicken all over. Pour the marinade over the two chickens and using your hands rub into the skin. Place the remaining garlic cloves, unpeeled, into the roasting tray and peel the onions, cut into quarters and place in the tray.
Fill approx 1/4 of the tray with water, cover and seal well with foil and place in the oven for 2 hours.
After 2 hours, turn the temperature up to 140C and cook for another hour.
Remove the chicken from the oven and remove the foil, place back in the oven and turn the temperature up to 200C and cook for half hour to crisp up the skin.
Once cooked, remove from the oven, place foil back on the chicken and allow to rest for half hour before serving.
My favourite sides for a roast – sweet potato wedges, maple syrup and cinnamon parsnips, ginger and garlic Brussels sprouts and crispy kale 👌🏽