There's nothing like a roast dinner in winter - while it is cooking, it warms the house and fills it with delicious aromas, and it warms the cockles of the soul when it is eaten. There are many different ways that you can flavour the humble roast chook when roasting it. Recently, I enjoyed a herbed version with oregano and thyme from The Good Life by Sally Obermeder and Maha Koraiem. The recipe can also be found online here.
This version of roast chicken involves flavouring the chicken with oregano and thyme, which are placed both inside the cavity and under the skin of the chicken. I was super proud that I was able to use oregano and thyme from my own herb garden - I am not a green thumb, so I am in awe every day that I have managed to grow herbs successfully. The chicken is also flavoured with lemon, a la Nigella Lawson. The chicken is roasted on a bed of carrots, onion and potatoes, with more lemons thrown in for flavour.
I served my chicken with a side of boiled green beans. It was a super delicious yet super simple dinner, and one that I would make again.