This could not be any easier for a relaxing Sunday, and you let the oven do all the “work”. A whole chicken (free-range, of course!) goes a long way in our house. Leftover meat goes into sandwiches, pasta, rice and the bones are used for soups.
Take the chicken out of the fridge an hour before cooking to bring it to room temperature. Preheat oven to 400°F (200°C). Season the chicken inside and out with sea salt, pepper and any herbs (thyme, rosemary, etc). Place on a lightly oiled baking tray.
On a separate baking tray, place any vegetables, carrots, potatoes, beets, parsnips... and/or even a whole head of garlic. Toss in sunflower seed oil. Put both trays in the oven, the chicken on the top rack. Roast everything for one hour. Baste the chicken after 20 minutes, with butter onto the skin surface (use a fork). Turn the veggies over after 30 minutes.
Take chicken out of the oven, transfer to a chopping board and cover loosely with foil and let rest for ten minutes before carving.
Have bones leftover? Make use of them! See More-than-Chicken Soup and/or Chinese Porridge. Or make this soup with leftover turkey.
On a separate baking tray, place any vegetables, carrots, potatoes, beets, parsnips... and/or even a whole head of garlic. Toss in sunflower seed oil. Put both trays in the oven, the chicken on the top rack. Roast everything for one hour. Baste the chicken after 20 minutes, with butter onto the skin surface (use a fork). Turn the veggies over after 30 minutes.
Take chicken out of the oven, transfer to a chopping board and cover loosely with foil and let rest for ten minutes before carving.
Have bones leftover? Make use of them! See More-than-Chicken Soup and/or Chinese Porridge. Or make this soup with leftover turkey.
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