Episode 4: Roasted Chicken with Vegetables

Method

Pre-heat oven to 200°C.

Roughly chop some vegetables (keep the skin on) for the roasting base for the chicken, e.g. onions, carrots, garlic, ginger. Place into a roasting tray. If possible use a free range or organic chicken. It just tastes better!

Give it a good wash under cold water, then pat dry.

Pierce a whole lemon and put inside the chicken. Place chicken on the base of vegetables, rub chicken with olive oil, then season with salt and pepper. Add your favourite herbs and spices.

Place in the oven.

The general rule for roasting chicken is to allow 25 minutes of roasting time for every 500grams + 15 mins more, i.e. 90 mins for a 1½ kg bird. The internal temperature must reach 74°C.

Rest chicken for 15 mins before serving

Prepare some of your favourite roasting vegetables. For this video I used kumara, carrots, pumpkin, and potatoes. Only peel the veges that need it; wash them well, then toss in a bowl with some olive oil, salt and pepper. Spread out on a tray. They’ll go in the oven around 40 minutes after the chicken and should be ready by the time the chicken is cooked.

You can use the roasted vegetables under the chicken to make a gravy or save it and use it in a chicken soup made from the carcass of this roasted chicken.