Roast Chicken

I am making a roast chicken for 3 of Nathan's friends and 2 of their mothers. One of them is vegetarian so I am including lots of vegetables for her. This is how I do it:

Menu
Roast chicken
Roast vegetables
Roast vegetables tossed in homemade pesto
Celery and apple salad
Bean salad
Roast Sweet potato

1. Peal and soak potatoes in lots of salted water. I make roughly one potato per person. I have one less (none for Stephen, but I think the children all wont eat their potatoes..)

2. Prepare the vegetables: Peel and chunk organic carrots (this is the only vege I expect the children to eat!), remove stalk from shitake mushrooms, cut zucchini into large chunks, cut red and orange peppers into 2 inch squares, slice naga negi from left over piece. I might add aubergine later??

3. Peel and slice celery for salad. Peel and cube apples. Add raisins. Mix all together. This is a waldorf salad with no mayonaise because Nathan wont enjoy it otherwise (Dressing???? yuckh). I would put walnuts (yum!) but Dylan is allergic to nuts.

4. I also have a sweet potato and a whole head of garlic to add to the roast vegetables.

5. Heat the oven to 180 Celsius and bake the potatoes.

6. Prepare the chicken: poke a fork round a lemon and rub it on the chicken, squeezing gently. Then stuff the chicken with the lemon. Slice 3 cloves of garlic into slivers, make holes into chicken flesh and stuff the slivers into them. Separate the skin from the chicken breast and add garlic to the deepest parts. You may add thyme and butter the same way too. Salt and pepper the chicken, brush a little olive oil to the highest parts of the chicken.

7. Add the chicken breast side down on top of the potatoes. Add the carrots and one head of garlic now.

8. Half an hour later turn the chicken over.

9. Another half an hour add the rest of the vegetables to the roasting dish or into another dish. Try not to overcrowd the dish.

10. When the vegetables are nicely caramilised, the dish is done.