Preparation time: 15 minutes
Cooking time: two hours
Effort level: 2
Large roast chicken
One Lemon, cut in half
One bottle beer (allergen info: barley, may contain sulphites
3 garlic cloves, still in skin
Thyme, fresh or dried
Salt and pepper to season
Maris piper's or King Edward potatoes, peeled and quartered
Washed carrots, top and tailed, and sliced lengthways in half
Parboil the potatoes and carrots for five minutes until they start to soften. Remove from the heat, drain and bash them gently in a bowl or colander until the edges start to roughen. Put aside.
Preheat oven to 200 degrees Celcius
Line a deep roasting tray with baking paper and grease with olive oil
Season the paper before placing the chicken on top.
Insert the lemon into the chicken cavity, this will allow the flavours to infuse and cook from inside.
Massage the chicken with olive oil and season with herbs and spices.
Add the garlic cloves, parboiled potatoes and carrots to the roasting dish and season.
Baste the chicken and vegetables with some beer.
Cook in the oven for two hours, periodically basting the chicken and vegetables in more beer and juices from the dish.
Cover with tin foil for the final 20 minutes of cooking.
Remove from the oven once no pink juices remain and rest for 10 minutes before carving.
Combine the juices to make a tasty gravy.
Serve with a side salad as desired.