A family favourite that's truly succulent when cooked in a cast-iron oven. There's also the added benefit of not needing any butter or oil if you turn the bird over during cooking.
Serves 4
1.5kg free range chicken
Handful fresh thyme
Handful fresh parsley
1 onion, peeled and quartered
Salt and black pepper, as needed
2 onions, sliced
Preparation Time: 10 minutes. Cooking Time: 1 hour and 5 minutes.
1. Remove any string from the chicken to allow the heat to circulate properly. Stuff the cavity of the chicken with the thyme and parsley and the onion quarters. Season with salt and pepper.
2. Line a Half Size AGA Roasting Tin with Bake-o-Glide and place the sliced onions in the base. This will give good flavour to the gravy. Put the chicken on top of the onions.
3. Place in the oven. CAST OVEN: Slide the roasting tin onto the lowest set of runners in the roasting oven or oven on R6 setting. FAN OVEN: preheated to R6/180°C/375°F. Roast for 25 minutes.
4. Take the chicken out of the oven and turn the whole bird over, return to the oven and roast for another 20 minutes.
5. Turn the bird back to its original position and continue cooking for a further 15-20 minutes until the skin is browned and crisp and juices from a pricked thickest part of the thigh run clear, or use a meat thermometer.
6. Allow the chicken to rest for 20 minutes before carving.
