Lemon and herb roast chicken with vegetables Roast dinners are always a family favourite. This roast chicken recipe is perfect for a weekend meal. Serve with non-starchy vegetables such as broccoli to add in vitamins and minerals. Main Print this recipe Details Serves: Serves 4Number of ingredients: 10 IngredientsTo prep: 15 Minutes PrepTo cook: 1 Hour 30 Minutes CookDifficulty: Medium Nutrition per servingEnergy : 1854kJProtein: 48.5gFat (total) : 11.8g- Saturated Fat: 2.4gCarbohydrate (total): 30.6gFibre: 7.5gSodium: 124mg Ingredients Olive or canola oil spray 1 whole chicken 2 cloves garlic, crushed 2 tablespoons dried mixed herbs freshly ground or cracked black pepper 2 lemons 4 medium potatoes 1/2 pumpkin, cut into chunks 4 whole onions, peeled 1 tablespoon olive oil Method Preheat the oven to 180°C. Lightly spray a large roasting tray with the oil. Pat dry the chicken with paper towel. In a small bowl, mix together garlic, mixed herbs and a generous amount of pepper. Rub the mix all over the skin of the chicken and inside. Pierce the lemons all over with a knife. Put the lemons inside the cavity of the chicken. Place the chicken, breast side up, onto the roasting tray and cook for 45 minutes. In a large bowl, mix potato, pumpkin, onions and oil. Remove chicken from oven. Carefully turn chicken over to cook breast side down. Add vegetable mix evenly around the chicken. Bake for a further 40-45 minutes or until juices run clear when the chicken thigh is pierced with a skewer. Remove chicken from oven, cover with foil and set aside to rest for 5-10 minutes before serving.
