Recipes

Roast Chicken with Lemon, Herbs and Vegetables

Published 4 July 2024

With its crispy skin and succulent meat this roast chicken recipe is perfect for Sunday lunch or your next dinner party. The savoury richness of the chicken enhances the delicate fruitiness of our Private Bin Chardonnay, bringing a timeless classic to your table.

Ingredients

1 1.6 kg chicken

2 medium onions

2 carrots

2 sticks of celery

1 bulb of garlic

olive oil

1 lemon

1 bunch of mixed fresh herbs , such as, thyme, rosemary, bay

Method

  1. Remove the chicken from the fridge 30 minutes prior to cooking so it is at room temperature.
  2. Preheat the oven to 240°C/475°F.
  3. Wash and roughly chop the vegetables and break the garlic bulb into cloves.
  4. Place all vegetables, garlic cloves and 1/2 the herbs into the middle of a large roasting tray and drizzle with oil.
  5. Drizzle oil over the chicken and rub with salt and pepper, then place the chicken on top of the vegetables in the roasting tray.
  6. Using the tip of a sharp knife (or similar) carefully prick little holes all over the lemon and place inside the chicken cavity, with the rest of the herbs.
  7. Turn the oven down to 200°C/400°F, place the roasting dish in the middle of and cook for 1 hour 20 minutes (or until the juices run clear).
  8. Baste the chicken halfway through cooking and add a splash of water to the tray to stop veg from burning.
  9. When cooked, transfer the chicken to a board, cover it with a layer of tin foil and leave to rest for 15 minutes.
  10. Remove the lemon and herbs and carve the chicken.
  11. Serve with gravy and delicious roast vegetables.

Pairs with

Private Bin Chardonnay

This Chardonnay is medium bodied with a refreshing acidity. Revel in flavours of ripe peach, fig and zingy citrus with a touch of buttery oak.

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