Sunday Roast

You will need:
A Chicken, untied and at room temp - get it out of the fridge about 30 mins before cooking.
1 or 2 onions, cut into chunky slices - this will act as the chicken's resting place on the baking tray.
2 Clementine (or other orange citrus fruit), halved.
A few sprigs of fresh Thyme.
1 clove of Garlic, flattened slightly by squashing under the flat side of a knife with your palm.
Half a red pepper per person, cut into fat slices
A good glug (2 tablespoons-ish) of Olive oil
2 teaspoons of sweet Paprika per pepper
Salt

Method
Preheat the oven to 190oC (gas mark 5, 375 F). Lay out the onion slices, garlic & Thyme sprigs in the roasting dish & lay the chicken on top. Squish the Clementine juice over the chicken and then stuff the halves inside the cavity. Sprinkle the chicken with a little salt and put into a preheated oven and roast!

How long depends on the size of your chook, Delia says...

Roast for 20 minutes per lb (450 g) plus 10-20 minutes extra – this will be 1 hour and 50 minutes to 2 hours for a 5 lb (2.25 kg) bird. And then leave it to rest for 30 mins.

When you have 30 mins of cooking time left add the peppers (which you have tossed in the olive oil & paprika) to the roasting dish. Return to the oven and wait for delicious to happen!

Serve along side a mixed leaf salad dressed with balsamic vinegar or some roasted sweet spuds, or both.