This is a delicious and trouble free alternative ti a traditional roast chicken. The recipe also works well with guinea fowl.
1.8 – 2.25kg / 4 – 5 im roasting chicken
150ml / 1/4 pint / 2/3 cup extra virgin olive oil
a few sprigs of fresh thyme
450g / 1lb small new potatoes
1 aubergine (eggplant), cut into 2.5cm / 1 in cubes
1 red or yellow (bell) pepper, seeded and quartered
1 fennel bulb, trimmed and quartered
8 large garlic cloves, unpeeled
coarse salt and ground black pepper
Preheat the oven to 200C / 400F / Gas 6. Rub the chicken all over with olive oil and season with pepper. Pleace the lemon half inside the bird, with a sprig or two thyme. Put the chicken breast side down in a roasting pan. Roast for about 30 minutes.
Remove the chicken from the oven and season with salt. Turn the chicken right side up, and baste with the juices from the pan.
Arrange the potatoes around the chicken and roll them in the cooking juices until they are thoroughly coated. Return the roasting pan to the oven, to continue roasting.
After 30 minutes, add the aubergine, red pepper, fennel and garlic cloves to the pan. Drizzle the vegetables with the remaining oil, and season to taste with salt and pepper.
Add the remaining sprigs of thyme to the roasting panm tucking the sprigs in among the vegetables. Return the chicken and vegetables to the oven and cook for 30 – 50 minutes more, basting and turning the vegetables occasionally during cooking.
To find out if the chicken is cooked, push the tip of a small sharp knife between the thigh and breat – if the juices run clear, rather than pink, it is done. The vegetables should be tender and beginning to brown. Serve the chicken and vegetables from the pan.
BBC Good Food – Mediterranean chicken with roasted vegetables
UKTV Good Food – Whole spiced chicken with mediterranean vegetables
VEGETABLES TO GO WITH ROAST CHICKEN