Bundt Pan Roast Chicken

• 2 cloves of garlic, peeled, left whole, but bruised
• 1 unwaxed lemon cut in half crossways through the centre
• 2 tsp sea salt
• 1 tsp coarse black pepper
• 1 tsp each rosemary, thyme and parsley
• 1 (3-4 pound) free range roasting chicken
• olive oil

• 2 cloves garlic, peeled and crushed
• 2 large carrots, peeled and chopped
• 4medium red potatoes, unpeeled and quartered
• 1 large onion, peeled and quartered
• sea salt and freshly ground black pepper
• 1 tsp each rosemary, thyme and parsley
• 1 TBS olive oil

1. Preheat the oven to 220*C/425*F/ gas mark 7. Have ready a large clean bundt pan. Take a sheet of foil, fold it into quarters and press firmly to cover the hole and post in the bundt pan centre.
2. Put all of the vegetable ingredients into a bowl and toss together to coat. Pour into the bottom of the bundt pan.
3. Pat your chicken dry, remove any trussing, clip off the ends of the legs (if necessary).
4. Place the sea salt, black pepper, and herbs into a dish. Dip the cut edges of the lemons into this mixture. Place the lemon halves and garlic cloves into the cavity of the chicken.
5. Rub the chicken all over with olive oil to coat generously and then rub the herb, salt and pepper mixture into the skin.
6. Place the chicken over the foil covered post in the centre of the bundt pan, placing the cavity of the chicken down over the post. It should be standing up perfectly.
7. Roast in the preheated oven for approximately 1 hour to 1 hour 10 minutes, until the chicken is roasted through and the skin is golden brown. (Note, it will cook a bit faster than normally because of the metal post in the middle.)
8. Remove the chicken to a warm plate and tent with foil. Leave to rest for 15 minutes before carving to serve. The vegetables should be tender, but if they are not, give them a stir and return them to the oven until they are.
9. Serve the roast chicken sliced with the roasted vegetables, and wth any pan juices spooned over top.

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