Herb Roast Chicken for Sunday

This simple roast relies on high heat, a dry chicken, and plenty of lemon and herbs. The onions underneath become the best part of the pan.

Ingredients

• 1.6 kg whole chicken
• 50 g softened butter
• 1 lemon, halved
• 4 garlic cloves, crushed
• 6 thyme sprigs and 2 rosemary sprigs
• 2 onions, thickly sliced
• 1 tablespoon olive oil
• Salt and black pepper

Method

1. Heat the oven to 210°C. Pat the chicken very dry and season it inside and out.
2. Mix butter with half the herbs and rub it over the chicken. Put lemon, garlic, and remaining herbs in the cavity.
3. Scatter onions in a roasting dish, drizzle with oil, and set the chicken on top. Roast for 60 to 70 minutes until the juices run clear.
4. Rest the chicken for 15 minutes before carving. Spoon pan juices over the meat and onions.

Serve it with

Roast potatoes and a sharp green salad make it a complete Sunday meal.