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One-pan autumn roast chicken
One-pan autumn roast chicken
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Prep Time:
25 minutes
Cook Time:
140 minutes
Total Time:
165 minutes
Effortless one-pan roast chicken and veggies - let the oven do the magic!
Ingredients:
  • 2.7kg Whole Extra Large Chicken
  • 1 brown onion, finely chopped
  • 8 thyme sprigs
  • 2 tsp thyme leaves, extra
  • 80ml olive oil
  • 1 bunch beetroot, trimmed, cut into wedges
  • 400g kent pumpkin, seeded, cut into 4cm pieces
  • 3 baby fennel, halved
  • 1 garlic bulb, halved
  • 300g broccoli, cut into florets
  • 42.00 gm lemon juice
  • Lemon wedges, to serve
Instructions:
  • Preheat oven to 200 degrees Celsius.
  • After washing the chicken, gently dry it with a paper towel. Fill the chicken cavity with onion and half of the thyme sprigs, then secure the legs with kitchen string and tuck the wings underneath. In a bowl, mix the remaining thyme leaves, half of the oil, and crushed garlic, season with salt and pepper. Rub this flavorful mixture all over the chicken until well coated.
  • Place the chicken in a large baking pan and bake for 1 1/2 hours. Add beetroot, pumpkin, halved garlic bulb, and fennel around the chicken, turning to coat in any juices. Sprinkle with remaining thyme sprigs and roast for 30 mins. Then, add broccoli to the pan and drizzle with lemon juice and remaining oil. Roast for a further 20 mins until chicken is cooked through and vegetables are tender. Rest for 10 mins before serving with lemon wedges.

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