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Parmesan-crusted roast chicken
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Prep Time:
15 minutes
Cook Time:
95 minutes
Total Time:
110 minutes
Elevate roast chicken with a crispy parmesan crust, served with spring's freshest vegetables.
Ingredients:
  • 1.8kg Free Range RSPCA Approved Whole Chicken
  • 50g butter, melted
  • 2 tsp thyme leaves
  • 1kg Kent pumpkin, cut into thin wedges
  • 2 red capsicums, seeded, thickly sliced
  • 1 red onion, cut into wedges
  • 1 bunch asparagus, woody ends trimmed, halved lengthways
  • 25g parmesan
  • Lemon cheeks, to serve
  • Thyme sprigs, to serve
Instructions:
  • Preheat oven to 190°C. Place chicken in a large roasting pan and tie the legs together with kitchen string. Mix butter, garlic, and thyme in a small bowl, then brush over the chicken. Season with salt and pepper. Bake for 45 minutes.
  • Place the pumpkin, capsicum, and onion around the chicken in a pan, then drizzle with oil. Bake for 45 minutes or until the chicken is cooked through, adding the asparagus to the pan during the last 10 minutes of cooking.
  • Preheat the grill on high. Keep the asparagus warm on a plate. Sprinkle Parmesan over the chicken in the pan, then grill for 5 minutes until the Parmesan is golden brown and crispy. Remove from the heat and add the asparagus back to the pan.
  • Garnish chicken and vegetables generously with fresh thyme sprigs and lemon wedges before serving.

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