Roast Chicken with Vegetables

Name: Roast Chicken with Vegetables
Total time: 95 min
Yield: 4 servings
Ingredients: 1.6 kg Whole chicken; 900 g Potatoes; 300 g Carrots; 400 g Pumpkin; 200 g Brown onions; 40 ml Olive oil; 2 tsp Dried thyme

A whole bird is usually the cheapest chicken per kilo in the shop.

Serves 4 95 min 52g proteinKid-friendly

chickenbakeone-panbritish

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Ingredients

Whole chicken1.6 kg
Potatoes900 g
Carrots300 g
Pumpkin400 g
Brown onions200 g
Olive oil40 ml
Dried thyme2 tsp

Method

Heat the oven to 200C. Pat the chicken dry, rub with a third of the oil, and season generously.
Cut the potatoes and pumpkin into large chunks and the onions into wedges.
Toss the vegetables with the remaining oil and thyme and spread in a large roasting tin. Sit the chicken on top.
Roast for 75-85 minutes, turning the vegetables once, until the juices from the thigh run clear.
Rest the chicken for 10 minutes before carving, and return the vegetables to the oven if they need more colour.