*Roast Chicken*

Incredients & Method:-
1.5 kg chicken,
2 medium onions,
2 carrots,
2 sticks celery,
1 bulb garlic, olive oil,
1 lemon,
1 bunch of fresh mixed herbs , such as, thyme, rosemary, bay or sage. Preheat the oven to 200 c. Wash and roughly chop the vegetables. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil. Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over. Place the chicken on top of the vegetables. Carefully prick the lemon all over, using the tip of a sharp knife.  Put the lemon inside the chicken?s cavity, with the bunch of herbs. Place the tray in the oven, then turn the heat down immediately to 180C cook for 1 hour 20 minutes. Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg..😋😋