Roast Chicken, Carrot and Asparagus

Ingredients

• 2kg whole chicken
• 1 bunch fresh thyme
• 1 bulb garlic, broken into cloves, peeled and slightly crushed
• 3 tbsp olive oil
• 1 lemon, halved
• 1 bunch asparagus
• 8 baby carrots, pealed
• Parsley
• Salt
• Pepper

Method

Step 1
Preheat oven to 200°C.

Step 2
Place carrots in a medium roasting tray, season with salt and pepper, and drizzle with 2 tbsp oil. Toss so all vegetables are coated.

Step 3
Rinse chicken under cold running water, then pat dry with paper towel. Season with salt and pepper, and rub in 1 tbsp of olive oil.

Step 4
Stuff the chicken cavity with thyme sprigs and lemon.

Step 5
Place the chicken on a roasting tray and roast for 30 minutes.

Step 6
Add the baby carrots and garlic to the roasting tray and bake for a further 50 minutes, or until chicken is golden and juices run clear when chicken thigh is pierced. Turn over carrots halfway through.

Step 7
Add asparagus, ensuring it is coated in the roasting oil. Bake for a further 5 minutes.

Step 8
Carve chicken and serve with roast vegetables. Top with parsley.