Servings: 4 to 6

One whole chicken One whole chicken
Vegis of choice: carrots, celeriac, onions, leek, turnip, etc., enough to cover the bottom of the roasting pan without crowding Vegis of choice: carrots, celeriac, onions, leek, turnip, etc., enough to cover the bottom of the roasting pan without crowding
For marinade / basting sauce: subheading: For marinade / basting sauce:
Extra virgin olive oil (EVOO) Extra virgin olive oil (EVOO)
Apple cider vinegar (ACV) Apple cider vinegar (ACV)
salt salt
garlic garlic
parsley parsley
sage sage
rosemary rosemary
thyme thyme
Dijon mustard Dijon mustard
Optional additions to the marinade (quantities for 1.75kg (3lb 14oz) whole chicken}: subheading: Optional additions to the marinade (quantities for 1.75kg (3lb 14oz) whole chicken}:
4 tbsp lemon juice 4 tbsp lemon juice
2 tbsp peeled, finely chopped root ginger 2 tbsp peeled, finely chopped root ginger
2 tbsp finely chopped or crushed garlic 2 tbsp finely chopped or crushed garlic
3 hot green chillies, finely chopped 3 hot green chillies, finely chopped
1 tsp ground coriander 1 tsp ground coriander

For the marinade*: subheading: For the marinade*:
Crush and mince the garlic. Mash the garlic with salt.
Mince the herbs if fresh.
Pour about 3 parts EVOO and 1 part ACV into a jar with a tight fitting lid. Add small blob of the mustard, salt, and the herbs.
Put the lid on the jar and shake well.
~~ OR ~~
Whisk together the mustard and vinegar.
Continue whisking and slowly add the EVOO, until it seems that there is enough oil.
Whisk in the herbs and garlic.
For the chicken: subheading: For the chicken:
Preheat the oven to 450°F / 230°C. Make sure there is a rack positioned in the middle of the oven.
Cut the backbone out of the chicken and save it for making stock.
Open up the chicken and flatten it. Tuck the wings so the tips are hidden.
Cut the vegis into largish chunks.
Oil a roasting pan or large rectangular Pyrex pan.
Put the vegi chunks into the roasting pan.
Put the chicken on top of the vegis.
Drizzle the chicken and vegis with some of the marinade.
Put the chicken in the oven and lower the temperature to 400°F / 200°C.
After about 30 minutes, check the temperature of the chicken. You are looking for at least 165° / 74°C in both the thighs and the breast. This is likely to take close to an hour. But, check frequently.
Drizzle more marinade, if it seems appropriate.
When the chicken reaches the correct temperature, take it out of the oven and let it rest for about 10 minutes.
While the chicken is resting, take any (possibly contaminated) leftover marinade and bring it to a boil for about a minute. That should kill any microorganisms. Pour any accumulated juices into the marinade, before boiling the marinade.
Use the leftover marinade as a sauce for the chicken and veg and as a dipping sauce for bread.

Consider adding some of the marinade ingredients from this recipe: Roast Chicken Masala and Potatoes  Consider adding some of the marinade ingredients from this recipe: Roast Chicken Masala and Potatoes