Name: Roast chicken and vegetables
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 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

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.

Ingredients

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

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.

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Ingredients

Method

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