16 August, 2015
Classic Roast Chicken with Roast Wedgetables
Classic Roast Chicken with Roast Wedgetables
Serves: 4-6
Ingredients:
- 1 whole chicken
- 4 tablespoon rice bran oil
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 tablespoon thyme
- 1/2 teaspoon onion salt
- 1/2 teaspoon celery salt
- 1 tablespoon minced garlic
- Juice if 1 lemon
- Salt and pepper, to taste
- 4 medium-large potatoes
- 200g sweet potato
- 200g pumpkin
- 1 large onion
- 2 carrots
- 1 zucchini
Method:
- Preheat the oven to 180 degrees Celsius
- Mix together in a small mixing bowl all other ingredients (except chicken and vegetables) vigorously whisking them together
- Use a pastry brush, or your hands, to generously baste the entire chicken, starting with the base of the chicken
- The chicken will take 30 minutes per 500g to roast, ensure you know the weight of your bird prior to putting in the oven
- Peel and cut the potatoes and carrots into wedge shapes then place in a pot of boiling water and simmer covered for 10 minutes to par-boil
- Peel and quarter the onion and then peel the sweet potato, pumpkin and cut all remaining vegetables into wedge shapes and place into a roasting dish
- Drain the potatoes and carrots very well and add to the roasting dish, pour over the remaining basting mix that was used on the chicken and gently mix to coat the vegetables very well
- Roast for 30-45 minutes or until crispy on the outside and cooked through, stirring occasionally to ensure cooked evenly.
Recipe Notes:
- Store covered in the fridge for the maximum of 2 days
- This recipe is not freezer friendly
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.