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Roast Chicken and Vegetables

Updated: Sep 2, 2020



Ingredients



Whole Chicken
Potatoes (Sweet, white or combination)
Zucchini
Broccolini
Carrot
Corn
Lemon

Method


Preheat the oven to 200 degrees Celcius on fan force
Stab several holes in the lemon and place inside the chicken
Coat the chicken in Extra Virgin Olive Oil, salt and pepper and any other herbs of your liking
Place the chicken on a rack in a pan above about one centimetre of water and place in the oven


Wash all the vegetables
Cut the potatoes into halves or quarters (depending on what you like).
Coat in Extra Virgin Olive Oil, salt and pepper and any other herbs of your liking
Cut the zucchini into two centimetre rounds
Cut the carrots into sticks

The chicken will take approximately one to one and a half hours to cook depending on its size. Add the potatoes after about 15 minutes, add the carrots and corn after about 50 minutes to an hour, and add the zucchini and broccolini when there is about twenty minutes to go.
To know when the chicken is cooked, a thermometer can be inserted at the thickest part and should read 75 degrees Celsius. If you don't have a thermometer, pierce the thickest part of the chicken and the juices should run clear when its done
Once ready, remove all ingredients from the oven and serve



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