Garlic and herb roast chicken with seasonal vegetables

Making a roast chicken is much easier than you think. I have been making this recipe for my family for years and its perfect every time.

By adding all your vegetables with the chicken in the oven, your dinner is basically taken care of in one dish. I used pumpkin, sweet potato and carrots but you can use any vegetables of your choice.

Make a gravy out of the pan juices by adding some Bisto and simmering for a few minutes to thicken. Serve the roast chicken with rice or mash and you have the perfect dinner.

Wait for it, there is more – you can use the leftover chicken to make chicken mayo sandwiches the next day, or use the carcass to make a stock.

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Garlic and Herb Roast Chicken

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Recipe by Jessica AlbertsCourse: DinnerCuisine: GlobalDifficulty: Easy

Prep time

10

minutes

Cooking time

1

hour 

20

minutes

Servings

6

Total time

1

hour 

30

minutes

Ingredients

• 1 whole chicken

• 1/4 cup unsalted butter, melted

• 3 tablespoons olive oil

• 1/4 cup white wine (optional)

• 1 lemon, halved

• salt and freshly ground pepper, to taste

• 2 tablespoons mixed herbs, dried of fresh

• 4 garlic cloves, minced

• 1 head of garlic, roughly peeled and cut in half horizontally

• 3 fresh whole rosemary sprigs

• 1 red onion, roughly chopped

• 2 carrots, peeled and roughly chopped

• 1 sweet potato, peeled and cut into cubes

• 1/2 pumpkin, peeled and cut into cubes

Method

• Preheat oven to 220°C and a line a baking tray with foil, or lightly grease a roasting pan.
• Rinse the chicken and pat dry with paper towel.
• Mix the melted butter, olive oil, wine (if using) and the juice of the lemon together.
• Rub the butter mixture all over the chicken, making sure to get under the skin and inside the cavity.
• Season liberally with salt and pepper and mixed herbs.
• Rub the minced garlic over the chicken, mixing all ingredients together over the chicken. Add garlic under the skin.
• Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the leftover whole lemon.

  • 

• Add the vegetables and onion to the baking tray with the chicken.
• Roast for 1 hour and 15-20 minutes (depending on the size of your chicken), basting half way through cooking time.
• Remove the chicken and vegetables from the baking tray. Cover the chicken with foil and allow to stand for 10 minutes.
• METHOD – GRAVY
• Pour the juices from the baking tray into a saucepan. Add two tablespoons Bisto and mix well.
• Simmer for 10 minutes until the gravy thickens.

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