This flavoursome roast chicken recipe would be perfect for Sunday lunch.


  • Small (locally pasture raised) chicken.

  • Ideally a smallish fryer

  • Thyme

  • Ginger

  • Kosher salt

  • Crushed black pepper

  • Vegetables for roasting: about 4 potatoes, quartered, 4 peeled and halved carrots, Jerusalem artichokes (if available), 1 pint of smallish onions, smashed garlic cloves, parsnips, peeled and halved

  • Olive oil


  • 1.

    Slide thyme leaves slid under the skin, pat chicken dry and rub all over with the mashed ginger. then salt and pepper it. Hang seasoned chicken on a rack, uncovered, in the fridge for 12-24 hrs. The next day, preheat oven to 425 degrees standard (400 degrees convection). Place veggies in pan and toss with olive oil, salt and pepper. Top with chicken, tying legs together to encourage even cooking, and roast until done.

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