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Herb roast chicken
Herb roast chicken
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Prep Time:
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Classic roast chicken with hearty vegetables, a family favorite.
Ingredients:
  • 2.4kg whole chicken
  • 75.08 gm olive oil
  • 2 tsp mixed herbs
  • 8 small desiree potatoes, halved
  • 600g jap pumpkin, peeled, chopped
  • 2 medium carrots, peeled, chopped
  • Steamed green beans, to serve
Instructions:
  • Preheat the oven to 220°C/200°C fan-forced. Remove fat from the chicken and discard the neck. Rinse the chicken inside and out, then pat dry with paper towel. Tie the legs with kitchen string. Brush the chicken with 2 tablespoons of oil, sprinkle with herbs, and season with salt and pepper.
  • Place the chicken, breast-side up, on a rack in a roasting pan and place it on the lowest oven shelf. Roast for 1 hour.
  • Place the potato in a microwave-safe dish and cover with plastic wrap. Microwave on high for 5 minutes, then drain. Transfer the potato to a roasting pan along with the pumpkin and carrot. Add the remaining oil and toss everything together to coat evenly.
  • Once the chicken has roasted for 1 hour, move the vegetable pan to the highest oven shelf. Roast the chicken and vegetables for 45 to 50 minutes, making sure to turn the vegetables halfway through, until the chicken thigh juices run clear when pierced with a skewer. If the chicken is over-browning, cover it with foil. Serve with beans.

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