One Tray Roast Chicken With Garlic & Rosemary Vegetables
One Tray Roast Chicken With Garlic & Rosemary Vegetables
Roast chicken is my favourite type of roast. It’s soooooo easy, soooooo cheap and is very family friendly. This recipe is a bonus, as it all gets thrown in the one roasting tray/dish – so less dishes!!!!
Ingredients
- 1.2 kg chicken whole
- 3 tablespoons olive oil Extra Virgin
- 2 tablespoons dried lemon herb & garlic seasoning
- 1 lemon quartered
- 6 cloves garlic peeled
- 40 g butter chopped into cubes
- 2 sprigs rosemary
- cracked black pepper
- 1/2 cup chicken stock
Vegetables:
- 2 cups pumpkin chopped
- 2 green zucchinis chopped
- 2 carrots roughly chopped
- 2 shallots peeled & cut in half
Instructions
Method:
- Preheat oven to 200 degrees Celsius.
- Chop the vegetables into similar sized pieces and place them in a roasting dish.
- Rinse the whole chicken and pat fry with paper towel. Place the chicken on top of the vegetables.
- Drizzle olive oil over the chicken. Then sprinkle over the dried herb mix. Place the lemon wedges on the chicken, throw in the garlic cloves and the cubed butter pieces (you can stick some butter pieces gently under the skin if you wish). Season with pepper.
- Top with the Rosemary sprigs and pour the stock around the baking dish (to cover the vegetables).
- Place in the oven for 1 hour and 10 mins. The chicken is cooked when the juices from the leg run clear. If the skin of the chicken hasn’t become crispy, place it in a hot grill for 5-8 minutes (just keep an eye on it).
Nutrition
Calories: 2927kcalCarbohydrates: 14gProtein: 3gFat: 319gSaturated Fat: 96gPolyunsaturated Fat: 64gMonounsaturated Fat: 144gTrans Fat: 0.3gCholesterol: 277mgSodium: 132mgPotassium: 426mgFiber: 2gSugar: 5gVitamin A: 10292IUVitamin C: 24mgCalcium: 46mgIron: 1mg
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