INGREDIENTS
Small chicken | 1 |
ON1YThyme | 2 tsp |
Smashed Ginger | 01 bulb |
salt | 1 |
Crushed black pepper | 1 |
vegetables for roasting: | |
potatoes, quartered, | 4 |
peeled halved carrots, | 4 |
pint of smallish onions, smashed garlic cloves, | 1 |
METHOD
- 1. Slide thyme leaves slid under the skin, pat chicken dry and rub all over with the mashed ginger.
2. Then salt and pepper the chicken and leave for 3-4 hours
3. Preheat oven to 170 degrees .
4. Place veggies in pan and toss with olive oil, salt and pepper.
5. Top with chicken, tying legs together to encourage even cooking, and roast until done.