Dinner A Week Ago: Easiest Roast Chicken Ever!

After too much time spent in front of the AsianFoodChannel watching chefs effortlessly create roasts for Christmas luncheons, I decided to give one recipe a try - Jamie Oliver's Roast Chicken with Rosemary and Lemon. My experiences with roasts have been less than perfect... usually they didn't brown nicely enough. But this time, I thought, I should give it another go. I shocked both myself and hubby with the final result - fantabulous!! And the best thing about it was - it was so darn easy to make!!

P/S. Since it was only the two of us, I used two chicken thighs instead of roasting a whole chicken. Worked well too!Jamie Oliver's Roast Chicken with Rosemary and Lemon Ingredients
1 whole free range chicken (abt 1-1.5kg)
1 lemon
5-10 cloves of garlic
A bunch of fresh rosemary or thyme
Sea salt
Freshly ground black pepper
Olive oil
1-2 kg peeled potatoes, cut into golf-ball sizes
Other vegetables - carrots, onions etc.

Method
Rub chicken inside out with salt and pepper. Season for at least half a day, if possible.
Preheat oven to 190 deg C
Bring a pot of salt water to boil. Boil potatoes with the whole lemon and garlic cloves for 12 mins. Drain and leave to steam for 1 min.
Remove lemon and garlic. Prick the lemon with a fork all over.
While the potatoes are still hot, toss them around in the pot until the surface gets chaffed. This will make them crispy when roasted.
Rub the chicken all over with olive oil. Push the lemon, garlic and herbs into the cavity of the chicken.
Roast the chicken for 45mins.
Remove the chicken after 45mins. Toss the vegetables in the fat that has collected in the baking tray. This will be used as the oil to roast the veges and give them a crisp skin later.
Put the chicken back onto the tray and arrange the vege all around the chicken. Roast for a further 45 mins.
When cooked, remove the chicken from the oven and let it rest for 1-2 minutes before serving.