Roast Chicken for Christmas with Marina Sea Salt

Who doesn't love a delicous roast chicken on Christmas. Today we are sharing our favourite roast chicken recipe.

Ingredients
1 whole chicken
2 medium onions
2 carrots
1 bulb of garlic
olive oil
1 lemon

Marina Sea Salt

Marina black pepper
1 bunch of mixed fresh herbs , such as, thyme, rosemary, bay

Method
Preheat the oven to 240°C
Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves.
Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
Drizzle the chicken with oil and season generously with Marina sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
Carefully prick the lemon all over, using the tip of a sharp knife-  Put the lemon inside the chicken’s cavity, with the bunch of herbs.
Place the tray in the oven, then turn the heat down immediately to 200°C and cook for 1 hour 20 minutes.

If you’re doing roast potatoes and veggies, this is the time to get them into the oven for the last 45 minutes of cooking.
Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. 

Serve hot and enjoy!