
Lemon and herb roast chicken with vegetables
Roast dinners are always a family favourite. This roast chicken recipe is perfect for a weekend meal. Serve with non-starchy vegetables such as broccoli to add in vitamins and minerals.
Ingredients
Olive or canola oil spray
1 whole chicken
2 cloves garlic, crushed
2 tablespoons dried mixed herbs
freshly ground or cracked black pepper
2 lemons
4 medium potatoes
1/2 pumpkin, cut into chunks
4 whole onions, peeled
1 tablespoon olive oil
Method
- Preheat the oven to 180°C. Lightly spray a large roasting tray with the oil.
- Pat dry the chicken with paper towel.
- In a small bowl, mix together garlic, mixed herbs and a generous amount of pepper.
- Rub the mix all over the skin of the chicken and inside.
- Pierce the lemons all over with a knife. Put the lemons inside the cavity of the chicken. Place the chicken, breast side up, onto the roasting tray and cook for 45 minutes.
- In a large bowl, mix potato, pumpkin, onions and oil.
- Remove chicken from oven. Carefully turn chicken over to cook breast side down. Add vegetable mix evenly around the chicken.
- Bake for a further 40-45 minutes or until juices run clear when the chicken thigh is pierced with a skewer.
- Remove chicken from oven, cover with foil and set aside to rest for 5-10 minutes before serving.