Roasted Chicken with Onions and Garlic with Jason's Hill Chenin Blanc

Ingredients:

• 1 whole chicken (about 1.5–2 kg)
• 2 large onions, sliced
• 6–8 garlic cloves, peeled (leave whole or lightly crushed)
• 3 tablespoons olive oil
• 1 tablespoon butter (optional, for extra richness)
• 1 teaspoon dried thyme (or a few fresh sprigs)
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• Salt and freshly ground black pepper, to taste
• Juice of ½ lemon
• ½ cup chicken stock (optional, for added moisture)

Instructions:

Preheat the oven:

• Preheat your oven to 180°C (350°F).

Prepare the base:

• Place the sliced onions and garlic cloves in the bottom of a roasting dish. Drizzle with a little olive oil and season lightly with salt and pepper. This will form a flavourful bed for the chicken.

Prepare the chicken:

• Pat the chicken dry with paper towel. Rub it all over with olive oil and butter (if using).
• Season generously
• Season the chicken inside and out with salt, pepper, paprika, thyme, and rosemary. Squeeze the lemon juice over the chicken and, if you like, place the squeezed lemon halves inside the cavity.

Assemble:

• Place the chicken on top of the onions and garlic in the roasting dish. Pour the chicken stock into the dish (not over the chicken skin) to keep everything moist.
  

Roast:

• Roast uncovered for about 1 hour and 15 minutes, or until the chicken is golden brown and cooked through. The juices should run clear when you pierce the thickest part of the thigh.
  

Baste (optional but recommended):

• Every 20–30 minutes, spoon some of the pan juices over the chicken to keep it juicy and flavourful.
  

Rest before serving:

• Remove the chicken from the oven and let it rest for 10 minutes before carving. This helps keep it tender and juicy.
  

Serving Suggestion:

• Serve with roasted potatoes, rice, or a fresh green salad. Spoon the soft, caramelised onions and garlic over the chicken — honestly, that’s the best part.