Herb Roast Chicken
This Herb Roast Chicken is a delicious hearty roast with vegetables. Serve with green beans. This is a great winter warmer.
Ingredients:
- 2.4kg whole chicken
- 1/3 cup olive oil
- 2 teaspoons mixed dried herbs
- 8 small potatoes, halved
- 600g pumpkin, peeled, chopped
- 2 medium carrots, peeled, chopped
- Steamed green beans, to serve
Method:
- Preheat oven to 220°C/200°C fan-forced. Trim fat from chicken. Discard neck.
- Rinse chicken (including cavity). Pat dry with paper towel. Tie legs with kitchen string.
- Brush chicken with 2 tablespoons oil. Sprinkle with herbs. Season with salt and pepper.
- Place chicken, breast-side up, on a rack in a roasting pan. Place pan on the lowest oven shelf.
- Roast for 1 hour.
- Meanwhile, place potato in a heatproof, microwave-safe dish. Cover with plastic wrap. Microwave on high (100%) for 5 minutes.
- Drain. Transfer to a heavy-based roasting pan. Add pumpkin and carrot. Add remaining oil. Toss to coat.
- After chicken has roasted for 1 hour, place vegetable pan on the highest oven shelf.
- Roast chicken and vegetables, turning vegetables during cooking, for 45 to 50 minutes or until juices run clear when chicken thigh is pierced with a skewer (cover chicken with foil if over-browning). Serve with beans.
Recipe Courtesy of Tastecom.au