Roasted whole chicken

Easy and delicious roast

• 1 whole chicken

• 10 g butter

• 4 tablespoons olive oil

• dried thyme

1. Place your whole chicken in a baking tray. Put a pat of butter under the skin in each side of the chicken. Sprinkle the chicken with olive oil and dried thyme.

2. Put in a cold oven at 150C and cook 1h per kilo. Then 10 more minutes at 210C to get a crunchy skin. While cooking pour 2-3 times cooking juice on top of the chicken.

3. Cut and serve with the juice. Add salt and pepper to taste.

Tips: Add any vegetable in the tray around the chicken to roast at the relevant time to have them cooked in the juice. In the picture we used cauliflower.