Go Back Download PDF
–+ servings
Print Join to Save Recipe

One Tray Roast Chicken With Golden Vegetables

There's nothing more family friendly than roast chicken! Use whatever veggies you want here – sweet potato, pumpkin, parsnip, zucchini, brussels sprouts and beetroot all work well. You could also serve this with steamed green beans.
If your oven is hotter than normal, make sure you turn it down a bit during the middle so that your veggies don’t burn. You can also cover with foil for 30 minutes and then remove.
Course Dinner, One Pot
Keyword Chicken, Dairy Free, Egg Free, Gluten Free
Allergen Dairy-free, Egg-free, Gluten Free
Protein Chicken
Category One-pot
Member Free
Total Time 30 minutes
Servings 4
Calories 3141

Ingredients

  • 4 potatoes peeled & chopped in half
  • 10 carrots small, cut in half lengthways
  • 1 red onion small, roughly chopped
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon roast vegetable blend seasoning
  • 1.2 kg chicken whole
  • 40 g butter chopped
  • 4 cloves garlic peeled & smashed
  • 1/2 lemon
  • 2 tablespoons lemon & herb seasoning
  • cracked black pepper
US Customary - Metric

Instructions

  • Preheat the oven to 200°C conventional (180°C fan-forced).
  • Place the potatoes in a large microwave safe bowl and fill with water until the potatoes are just covered. Cook on high in the microwave for 10 minutes. Remove and drain.
    4 potatoes
  • In a large roasting dish, place the potatoes, carrots and red onion. Drizzle over 2 tablespoons of the olive oil and sprinkle over the roast vegetable seasoning. Mix well.
    4 potatoes, 10 carrots, 1 red onion, 4 tablespoons extra virgin olive oil, 1 tablespoon roast vegetable blend seasoning
  • Rinse the whole chicken and pat dry with paper towel. Place the chicken on top of the vegetables (breast side up). Put the butter, garlic and lemon inside the cavity.
    1.2 kg chicken, 40 g butter, 4 cloves garlic, 1/2 lemon
  • Drizzle the remaining olive oil over the chicken, then sprinkle over the lemon and herb seasoning and some pepper.
    4 tablespoons extra virgin olive oil, 2 tablespoons lemon & herb seasoning, cracked black 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 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