ONE TRAY ROAST CHICKEN WITH GOLDEN 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!!!!
Use whatever veggies you want - sweet potato, pumpkin, parsnip, zucchini, Brussels sprouts, beetroot all work well.
Feel free to serve with steamed green beans.
If you’re oven is hotter than normal, make sure you turn it down a bit during the middle - just so your veggies don’t burn. You can also cover with foil for 30 mins and then remove.
Serves 4
Ingredients
1.2kg (approx) whole chicken
2 tablespoons extra Virgin olive oil
2 tablespoons seasoning (I use lemon & herb)
1/2 lemon
4 cloves garlic, peeled and smashed
40g butter, chopped into pieces
Cracked black pepper
Vegetables:
4 potatoes, peeled & chopped in half
10 small carrots, cut in half long ways
1 small red onion, roughly chopped
2 tablespoons extra Virgin olive oil
1 tablespoon roast vegetable seasoning
Method:
Preheat oven to 200 degrees Celsius.
Place potatoes in a large microwave safe bowl, fill with water until potatoes are just covered. Cook on high in the microwave for 10 minutes. Remove and drain.
In a large roasting dish, throw in the potatoes, carrots, red onion. Drizzle over 2 tablespoons of extra Virgin olive oil and sprinkle over the roast vegetable seasoning. Mix well together.
Rinse the whole chicken and pat fry with paper towel. Place the chicken on top of the vegetables (breast side up). Put the butter, garlic and lemon inside the cavity.
Drizzle the remaining olive oil over the chicken. Then sprinkle over the dried herb mix. Season with pepper.
Place in the oven for 1 hour. 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).