Whole Roast Summer Chicken

Preheat the oven to 220 degrees C (425 degrees F).

Prep the Whole Chickens (3.3 lb) by washing and removing any guts from the cavity. Dry the chicken.

Season the cavity with a sprinkle of Salt (to taste) and Ground Black Pepper (to taste). Stuff the cavity with 5 cloved of Garlic (5 cloves), Fresh Thyme (2 sprigs), Fresh Parsley (3 sprigs), Fresh Rosemary (1 sprig), and 2 quarters of the Lemon (1). Truss with twine.

Arrange the Onion (1) in a large roasting pan. Crush the remaining 5 cloves of Garlic (5 cloves) and add it to the onions. Did you know that we offer suitable roasting pan for your oven?

Add the chicken over top, breast side down. Turning gives a better result and ingredients have to be added anyway after half time. Drizzle with Olive Oil (1 Tbsp) to both the vegetables and chicken, rubbing to coat the entire chicken.

Sprinkle Herbes de Provence (to taste), making sure to season the back side of the chicken. Add the Chicken Stock (4 Tbsp).

Roast for 25 minutes uncovered.

Remove from the oven, toss in Cherry Tomatoes (1 3/4 cups) and the Corn (3 ears). Turn the chicken and baste it with Olive Oil (3 Tbsp), then drizzle remaining olive oil or butter over vegetables. If you want to add in more onions, add them too! After about 30 minutes your oven will signal completion.

Roast for another 30-35 minutes, until the dark meat reaches 75 - 80 degrees C (170-175 degrees F) and the white reaches 70 degrees C (165 degrees F), or until juices run clear. If your corn is not cooked all the way, remove chicken and continue to roast corn until finished.