Name: Roast chicken with herb butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 4 small (about 300g each) chicken marylands; 62.50 ml fresh rosemary leaves; 18.20 gm olive oil; Salt & freshly ground black pepper; 1 (about 350g) swede, peeled, halved, cut into 1cm thick slices; 2 large (about 200g each) carrots, peeled, cut into 2cm thick batons; 4 yellow button squash, halved; 25g butter, at room temperature; 20.00 ml finely chopped fresh chives; 20.00 ml finely chopped fresh continental parsley

Roast chicken with herb butter

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Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Delicious rosemary roast chicken paired with a variety of colorful veggies - perfect for sharing with loved ones.

Ingredients:

4 small (about 300g each) chicken marylands
62.50 ml fresh rosemary leaves
1 (about 350g) swede, peeled, halved, cut into 1cm thick slices
2 large (about 200g each) carrots, peeled, cut into 2cm thick batons
4 yellow button squash, halved
25g butter, at room temperature
20.00 ml finely chopped fresh chives
20.00 ml finely chopped fresh continental parsley

Instructions:

Position the oven rack on the highest level. Preheat the oven to 230°C. Place the chicken in a roasting pan, sprinkle with rosemary, and drizzle with half of the oil. Season with salt and pepper. Bake on the top shelf of the preheated oven for about 25 minutes until golden and fully cooked.
Next, place the swede, carrot, and squash in a roasting pan. Drizzle with the remaining oil and generously season with salt and pepper. Roast in the oven for 20 minutes, or until beautifully golden and tender.
Mix butter, chives, and parsley in a small bowl. Spoon herb butter over chicken on plates. Serve with roast vegetables right away.

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