Roast chicken and vegetables
A roast chicken is the ideal family meal for winter or summer and the vegetables and chicken can be used for lunchboxes the next day. Make your own gravy or use bought gravy for an easy meal.
May 29, 2014 2:00pm- Serves 4
- 1 hr cooking
ingredients
Roast chicken and vegetables
- 1.4 kilogram chicken, washed, dried, butterflied
- 2 tablespoon olive oil, plus 1 tablespoon extra
- 1/2 lemon, plus wedges, to serve, finely grated zest and juice
- 2 garlic cloves, crushed
- 1/2 teaspoon chilli powder
- 1.5 kilogram brushed potatoes, peeled, quartered
- 500 gram pumpkin, seeded, cut into chunks
- 500 gram frozen baby peas
- 250 gram frozen beans
- premade gravy, to serve
method
Roast chicken and vegetables
- 1
Preheat oven to 180°C. Place chicken breast side up on rack in oven dish. Brush over combined oil, zest, juice, garlic and chilli.
- 2
Place potatoes and pumpkin in a second baking dish. Drizzle with extra oil and season to taste.
- 3
Bake chicken and vegetables 50-60 minutes, until golden. Rest, covered. 5-10 minutes.
- 4
Cut chicken in 4 portions. Serve with roast vegies, peas, beans, wedges and gravy.