Whole Roasted Chicken
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Ingredients
2 TBSP olive oil
4 cloves garlic, peeled and chopped fine
2 small onions, peeled and sliced into rings
4 sprigs fresh sage
8 sprigs fresh thyme
salt and black pepper to taste
1 whole chicken
2 green zucchini, ends trimmed and sliced into rounds
2 tomatoes, sliced into halves
2 TBSP (30 ml) olive oil
4 cloves garlic, peeled and chopped fine
2 small onions, peeled and sliced into rings
4 sprigs fresh sage
8 sprigs fresh thyme
salt and black pepper to taste
1 whole chicken
2 green zucchini, ends trimmed and sliced into rounds
2 tomatoes, sliced into halves
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Instructions
- Preheat the oven to 350°F (180 °C or gas mark 4).
- Prepare a baking dish by brushing with the 2 TBSP (30 ml) olive oil.
- Spread the garlic, onions, sage, thyme, salt and pepper into dish.
- Next, rinse and dry chicken.
- Pierce the chicken with fork or sharp knife for marinating purposes. Place it in the baking dish, and rub the olive oil-garlic-herb mixture that is in the baking dish onto the chicken.
- Scatter the tomatoes and zucchini around the chicken, stuffing some inside if desired.
- Bake in oven for about 60-90 minutes, or until chicken is cooked/tender.
- As an option, you could keep the dish covered with a foil in the beginning so that the chicken retains its moisture, and uncover it halfway through so that the excess moisture is released.
Nutritional Info
Storage
Notes
This recipe originally appeared in our first cookbook, Adventures in the Family Kitchen. It is a simple variation that may be customized and personalized with different herbs and vegetables such as carrots, celery, mushrooms, tomatoes, or leeks...
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