Is their any thing better than a juicy roast chicken?, I just love it and this one was exceptionally juicy. I brushed on some Greek yogurt so that the herbs would stick to the skin and baked it on a bed of onions, garlic and lemon. it was really wonderful. roasting a chicken and having it warm in some nice bread had became our new Sunday tradition. I used fresh sage and thyme and a little oregano that I had dried in my kitchen. the cooking time really depends on the size of the chicken. if you buy it from a super market you will find it usually tells you the cooking time on the packet but if you buy your chicken from a butcher, to work out the cooking time I use this website .

behind the scenes, brown noses trying to get a mouthful, its so hard to shoot something like a chicken when you have a dog lol

prepare a baking tray with red onions chopped in half (I used about 8) then add some garlic (4 gloves bashed) half a lemon slices and a hand full of sage and thyme. place the chicken on top of the onions and with the rest of the lemon, prick holes in it with a knife and place inside the cavity. in a bowl mix the following.

• 1 tbsp. flaked salt
• the zest from a lemon
• 1 tsp ground black pepper
• 1 tbsp. chopped sage and thyme
• 1 clove of garlic chopped finely
• 1/2 tsp chopped dried oregano (optional)

brush the chicken with some greek yogurt all over and rub the herb mix on to the skin. wet some bakers twine and tie the legs together then cover the tray with foil and bake. the chicken I used needed to be cooked for 1 hour and 25 minutes so I cooked it for 1 hour with the foil on then removed the foil and based the chicken with the tray juices and cooked it for the final 25 minutes with out the fold to brown the skin.