One Tray Roast Chicken With Garlic & Rosemary Vegetables
One Tray Roast Chicken With Garlic & Rosemary Vegetables
Share Recipe Favourite Download PDFRoast chicken is my favourite type of roast. It’s so easy, so cheap and very family friendly. This recipe gets bonus points, as it all gets thrown in the one roasting tray or dish, which means fewer dishes!
Ingredients
- 1.2 kg chicken whole
- 3 tbsp extra virgin olive oil
- 2 tbsp dried lemon, herb & garlic seasoning
- 1 lemon quartered
- 6 cloves garlic peeled
- 40 g butter chopped into cubes
- 2 sprigs rosemary
- cracked black pepper
- 0.5 cup chicken stock
- 2 cups pumpkin chopped
- 2 zucchini chopped
- 2 carrots roughly chopped
- 2 shallots peeled & cut in half
Instructions
- Preheat the oven to 200°C conventional (180°C fan-forced).
- Place the vegetables in a baking dish.2 zucchini, 2 carrots, 2 shallots
- Rinse the whole chicken and pat it dry with paper towel. Place the chicken on top of the vegetables.1.2 kg chicken
- Drizzle the olive oil over the chicken, then sprinkle over the dried herb mix. Place the lemon wedges on and around 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.3 tbsp extra virgin olive oil, 2 tbsp dried lemon, herb & garlic seasoning, 1 lemon, 6 cloves garlic, 40 g butter, cracked black pepper
- Top with the rosemary sprigs and pour the stock into the baking dish (to cover the vegetables).2 sprigs rosemary, 0.5 cup chicken stock
- Place in the oven for 1 hour and 10 minutes. The chicken is cooked when the juices from the leg run clear. If the skin of the chicken hasn’t become crispy, place it under a hot grill for 5–8 minutes (just keep an eye on it to make sure it doesn’t burn).1.2 kg chicken
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