Keep leftovers and mix with Garlic Mayonnaise for a great sandwich.

Ingredients

1 whole chicken, about 1.5kg

Bunch of thyme

1 lemon, halved

1 brown onion, cut into quarters

6 potatoes, each cut into half

4 whole cloves garlic

1 tbls softened butter

2 tbls Pukara Estate Garlic Extra Virgin Olive Oil

Method

Preheat oven to 160C. Take the whole bird and gently slide a finger between the skin and breast meat of the chicken. Take softened butter and gently push it into the cavity between the skin and meat, being careful not to puncture the skin. Stuff the chicken with the quartered onion, lemon halves, thyme, and garlic cloves.

Place the chicken in a large roasting dish. Surround it with sliced potatoes and drizzle the whole chicken and potatoes with a good amount of olive oil. Season well. Cover the roasting dish tightly with foil so that no air can escape.

Roast for 1 hour, remove the foil, turn the potatoes, and roast for a further 15 minutes. The potatoes should be soft, and the chicken should be cooked through and golden. To check, pierce the leg meat with a long skewer—if the juices run clear, it is done. If they still run pink, leave in the oven for a further 10-15 minutes.

Remove from the oven and rest for 10 minutes before serving. Serve with your favourite vegetables.