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1 hr 4 1 bunch baby carrots, tops trimmed, washed and scrubbed 500g Dutch cream potatoes, cut into wedges 2 beetroots, scrubbed and halved 1 brown onion, quartered 3 fat garlic cloves 3 tbs olive oil 4 sprigs rosemary, leaves picked 1.7kg whole chicken 1 lemon Item 22404, plus extra to serve Salad greens, to serve Preheat the oven to 220°C (200°C fan-forced). Place the carrots, potatoes, beetroot, onion and garlic into a roasting tray. Drizzle with 2 tablespoons of olive oil and season with salt flakes and freshly cracked black pepper. Sprinkle over the rosemary leaves. Bring the legs of the chicken together and tie with kitchen string. Place the chicken on top of the vegetables on its side and squeeze the lemon juice all over the skin. Place one squeezed lemon half inside the chicken. Drizzle the chicken with the remaining olive oil, and sprinkle generously with salt flakes and freshly cracked black pepper. Roast for 20 minutes on one side, then turn onto its other side (| use tongs) and roast for another 20 minutes, then turn onto its back, breastside up, for a final 20 minutes. Check the skin is golden and crispy and insert a skewer into the leg to check the juices run clear. Serve with salad greens and juices from the pan, with a little lemon and rosemary on the side. > om
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