Name: Roast chicken with potato, roasted tomato and zucchini
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 1
Ingredients: 1kg brushed potatoes, peeled, thickly sliced; 40.00 ml rosemary leaves; 6 garlic cloves; 1 lemon, sliced; 27.30 gm olive oil; 2.6kg extra large chicken; 2 large zucchini, quartered lengthways, halved crossways; 250g vine-ripened cherry truss tomatoes; 100g fetta, crumbled; 62.50 ml baby basil leaves; Rocket leaves, to serve

Roast chicken with potato, roasted tomato and zucchini

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Prep Time:
60 minutes

Cook Time:
30 minutes

Total Time:
90 minutes

"Golden roast chicken with spring veggies, crumbled feta, and fresh basil - a family favorite!"

Ingredients:

1kg brushed potatoes, peeled, thickly sliced
40.00 ml rosemary leaves
6 garlic cloves
1 lemon, sliced
27.30 gm olive oil
2.6kg extra large chicken
2 large zucchini, quartered lengthways, halved crossways
250g vine-ripened cherry truss tomatoes
100g fetta, crumbled
62.50 ml baby basil leaves
Rocket leaves, to serve

Instructions:

Preheat your oven to 190C. In a bowl, mix potatoes, rosemary, garlic, lemon, and 1 tbsp of oil. Season, then transfer to a large roasting pan. Place the chicken on top, brush with the remaining oil, season, and roast for 1 hour.
Roast the zucchini and tomatoes along with the chicken for an additional 30 minutes, or until the chicken is fully cooked.
Top the vegetables with crumbled feta and fresh basil, then plate alongside peppery arugula leaves.

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