• 1.8-2.25kg/4-5lb roasting chicken
• 150ml/ ¼ pint/2/3 cup extra virgin olive oil
• ½ lemons
• A few sprigs of fresh thyme
• 450g/lb small new potatoes
• 1 aborigine (eggplant). Cut into 2.5cm/lm cubes
• 1 red or yellow (bell) pepper, seeded and quartered
• 1 fennel bulb, trimmed and quartered 8 large ground black pepper

Preheat the oven to 200oC/400oF/Gas 6. Rub the chicken all over with olive oil and season with pepper. Place the lemon half inside the bird, with a sprig or two of thyme.

Put the chicken breast side down in a large 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 aborigine, red pepper, fennel and garlic cloves to the pan. Drizzle the vegetables with the remaining oil, and season the taste with salt and pepper.

Add the remaining sprigs of thyme to the roasting pan, 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 of the chicken is cooked, push the tip of a small sharp knife between the thighs and breast – if the juices run clear, rather than pink, it is done. The vegetables should be tender and beginning to brown.

Finally, Serve the roasted chicken with vegetables and enjoy your mouthwatering meal along with your friends and family.

by Pak101.com (few years ago!) / 902 views