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Recipe for family meals :

Italian Roast Chicken with Vegetables

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here).


One whole 3 1/2 to 4 lb. chicken
Salt and freshly ground black pepper
2 tsp. dried oregano
3 sprigs fresh thyme
2 sprigs fresh rosemary
1 clove garlic, smashed and peeled
1 lemon, scrubbed and quartered
1/2 carrot, diced
1/2 celery stalk, diced
1/2 onion, diced
1 Tblsp. extra virgin olive oil
12 small potatoes, halved
1 - 2 Tblsp. good quality balsamic vinegar


Preheat the oven to 350 degrees. Season the cavity of the chicken with salt and pepper. Ina bowl, toss together the oregano, thyme, rosemary, garlic, lemon, carrot, celery and onion and use this mixture to stuff the cavity, packing tightly. Tie the legs of the chicken together. Rub the skin of the chicken with the olive oil and sprinkle with salt and pepper.

Place the chicken in a roasting pan. Surround it with the potatoes and sprinkle them with salt. Toast about 1 1/4 hours until the juices are clear and show no signs of blood. Sprinkle the chicken and potatoes with balsamic vinegar to taste, cover and set aside 10 before carving.

When seasoning a whole bird, always rub it with oil or butter before sprinkling on the salt and pepper to help the seasonings stay on the skin.

Serves 4

Shirley Cline