Serves – 4
Prep time 10 mins
Cooking time – 1 hour 20 minutes
1×1 kg/ 2lbs whole chicken
2 medium onions
2 sticks of celery
1 bulb of garlic
Infused Cold Pressed Virgin Coconut oil – Curry Coriander
1 bunch of mixed fresh herbs – thyme rosemary and bay
Preheat the oven to 240½C
Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with curry coriander infused virgin coconut oil
Drizzle the chicken with curry corriander infused virgin coconut oil and season well with sea salt and black pepper, then rub all over the bird.
Place the chicken on top of the vegetables. Carefully prick the lemon all over, using the tip of a sharp knife. Put the lemon inside the chicken’s cavity, with the bunch of herbs.
Place the tray in the oven, then turn the heat down immediately to 200½C and cook for 1 hour 20 minutes.
When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
To carve your chicken, remove any string and take off the wings. Carefully cut down between the leg and the breast.
Cut through the joint and pull the leg off. Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath.
You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.