Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry a 1.5 kg whole chicken thoroughly with paper towels and season generously inside and out with 2 teaspoons of coarse salt and 1 teaspoon of black pepper.

2. 2

   In a small bowl, combine 2 tablespoons of olive oil, 4 minced garlic cloves, 1 tablespoon of fresh rosemary leaves, 1 tablespoon of fresh thyme leaves, and 1.5 teaspoons of ground cardamom to create the aromatic rub.

3. 3

   Rub the aromatic mixture all over the chicken, ensuring some is massaged under the skin, especially on the breast, then stuff the cavity with 1 whole lemon, halved.

4. 4

   Arrange 500 grams of quartered small potatoes and 200 grams of carrot chunks around the chicken in a large roasting pan, then drizzle the vegetables with 1 tablespoon of olive oil and season with 0.5 teaspoon of coarse salt.

5. 5

   Preheat your oven to 200°C (400°F) and roast the chicken for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 74°C (165°F) in the thickest part of the thigh, rotating the pan halfway through.

6. 6

   Remove the chicken from the oven, tent it loosely with foil, and let it rest for 10-15 minutes before carving, then serve the carved chicken with the roasted potatoes and carrots.