|Cook||1 hr and 25 mins|
- 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
Preheat oven to 200°C.
Place carrots in a medium roasting tray, season with salt and pepper, and drizzle with 2 tbsp oil. Toss so all vegetables are coated.
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.
Stuff the chicken cavity with thyme sprigs and lemon.
Place the chicken on a roasting tray and roast for 30 minutes.
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.
Add asparagus, ensuring it is coated in the roasting oil. Bake for a further 5 minutes.
Carve chicken and serve with roast vegetables. Top with parsley.