Cleaning & Prepping the Chicken

• Place the whole chicken in a large bowl filled with cold water.
• Add a handful of salt and the juice of one lemon (rub the lemon pieces over the chicken skin if desired).
• Soak for 10–15 minutes to remove any odors and gently cleanse the skin.
• Drain and thoroughly pat the chicken dry with paper towels.

2. First Marinade

• Mix all marinade spices and salt in a small bowl.
• Rub this blend generously all over the chicken, inside the cavity, and (carefully) between the skin and the breast.
• Place the chicken in a dish, cover with plastic wrap, and marinate in the fridge for at least 2 hours (overnight is even better).

3. Prepping for the Oven

• Preheat your oven to 200°C/400°F (fan-forced) or 220°C/425°F (gas oven), gas mark 7-8.
• Mix the room-temperature butter with the listed spices until well blended.
• Gently slide the spiced butter under the skin of the breast, spreading it evenly for extra flavor and moisture.

4. Final Seasoning & Pan Setup

• Mix the remaining seasoning spices and salt with the olive oil.
• Using a pastry brush, coat the entire chicken (inside and out) with the seasoned oil.
• Slice onions into rounds and create a bed in the roasting pan.
• Drizzle with olive oil, add garlic cloves and bay leaves.
• Stuff the chicken cavity with lemon quarters, rosemary, thyme, whole garlic, and onion rounds.
• Tie the drumsticks together with kitchen string for even roasting, and place the chicken on the onion bed.

5. Prepping the Vegetables

• Wash baby potatoes and cut into quarters.
• Peel carrots, cut into 2-inch batons, then halve lengthwise.
• Toss all veggies in a bowl with salt, pepper, coriander, and a drizzle of olive oil.
• Arrange around the chicken in the roasting pan.

6. Roasting the Chicken & Veggies

• Pour the chicken broth over the vegetables.
• Roast for 1 hour 45 minutes to 2 hours, depending on chicken size.
• After 30 minutes, rotate the pan for even cooking. Repeat every 15 minutes if your oven heats unevenly.
• Baste the chicken frequently with pan juices. Add a splash of hot water if the pan dries out.

7. Checking Doneness & Resting

• With a meat thermometer: Check the thickest part of the thigh (avoid touching the bone). The chicken is done at 74-75°C (165°F).
• Without a thermometer: Pierce the thigh with a knife, the juices should run clear with no trace of pink, and the meat should pull away from the bone easily.
• Remove the chicken from the oven and loosely cover with foil. Let it rest at least 30 minutes before carving to keep the juices inside.