Name: Baked chicken and vegetables
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 4
Ingredients: 1 x no. 18 chicken, rinsed, dried; 1 lemon, halved; 2 bay leaves; 60 gram butter, softened; 1 tablespoon chopped parsley; 1 tablespoon chopped chives; 1 clove garlic, crushed (optional); 4 potatoes, peeled, quartered; 4 wedges pumpkin; 2 onions, peeled, halved; olive oil

Ingredients

1 x no. 18 chicken, rinsed, dried

1 lemon, halved

2 bay leaves

60 gram butter, softened

1 tablespoon chopped parsley

1 tablespoon chopped chives

1 clove garlic, crushed (optional)

4 potatoes, peeled, quartered

4 wedges pumpkin

2 onions, peeled, halved

olive oil

Method

1.Preheat oven to 180°C.

2.Place chicken on a rack in a baking dish. Squeeze lemon juice over chicken, then place lemon halves and bay leaves inside cavity. Using your fingers, gently lift the skin away from the breast meat on each side, to form 2 pockets.

3. In a bowl, beat together butter, parsley, chives and garlic. Season to taste. Gently push herb butter under the chicken skin. Tie Legs together with kitchen String. Cover loosely with foil.

4.Bake chicken for 45 minutes. Remove foil. Baste with pan juices.

5.Arrange vegetables in a second baking dish. Drizzle with oil and season to taste. Place in oven.

6.Continue baking chicken (with vegies), basting occasionally, for a further 40-45 minutes, until chicken is golden and juices run clear when thigh is pierced with a skewer. Turn vegetables once.

7.Remove from oven and cover chicken loosely with foil. Allow to rest for 10 minutes. Serve chicken with vegetables and gravy, if liked.

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Ingredients

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