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!!!!

Serves 4

Ingredients:

• 1.2kg (approx) whole chicken

• 3 tbsp Extra Virgin olive oil

• 2 tbsp dried lemon, herb & garlic seasoning

• 1 lemon, quartered

• 6 cloves garlic, peeled

• 40g butter, chopped into cubes

• 2 sprigs rosemary

• Pepper

• 1/2 cup chicken stock

  Vegetables:

• 2 cups pumpkin, chopped

• 2 zucchini, chopped

• 2 carrots, roughly chopped

• 2 shallot, peeled & cut in half

Method:

1. Preheat oven to 200 degrees Celsius.

2. Chop the vegetables into similar sized pieces and place them in a roasting dish.

3. Rinse the whole chicken and pat fry with paper towel. Place the chicken on top of the vegetables.

4. 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.

5. Top with the Rosemary sprigs and pour the stock around the baking dish (to cover the vegetables).

6. 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).