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Spice-roasted chicken with vegetables recipe
Spice-roasted chicken with vegetables recipe
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Family-friendly spice-roasted chicken with veggies - a delicious, wholesome meal!
Ingredients:
  • 80g butter, softened
  • 0.63 gm mixed spice
  • 2 garlic cloves, crushed
  • 28.60 gm honey
  • 1 tsp finely grated orange rind
  • 2 x 1.3kg Slow Hills RSPCA Whole Chicken
  • 1 large orange, cut into wedges
  • 1 red onion, cut into wedges
  • 1 zucchini, thickly sliced
  • 3 bunches Dutch carrots, peeled, or 600g baby carrots, peeled, halved lengthways
  • 1 bunch baby broccoli
  • Steamed green beans, to serve
  • 35g hazelnuts
  • Thyme sprigs, to serve
Instructions:
  • Preheat your oven to 200°C. Mix together butter, mixed spice, garlic, honey, and orange rind in a bowl. Season with salt and pepper to taste.
  • Evenly coat each chicken with the decadent butter mixture, ensuring it’s spread all over. Stuff the cavities with the orange wedges, dividing them evenly. Secure the legs together using kitchen string.
  • - Spread out the chickens in a spacious roasting pan and roast for 55 minutes. If needed, cover the pan with foil to avoid excessive browning. - After the initial 55 minutes, surround the chickens with onions, zucchini, and carrots and roast for an additional 10 minutes. - Finally, introduce baby broccoli to the pan and roast for another 10 minutes or until the veggies are tender and the chickens are fully cooked.
  • Allow the chickens to rest, covered, for 15 minutes.
  • Transfer the beans to a serving bowl and generously sprinkle with hazelnuts. Serve by garnishing the chicken and vegetables with fresh thyme.

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