Roast Chicken with seasonal veggies

One of our very favourite recipes- and it makes so many meals


Whole 1.5-2kg chicken

Olive oil

Bay leaf

Potatoes (2-3 small potatoes per person)

Pumpkin (2-3 chunks each)

Carrot (1 per person)

Greens (brocolli, beans or whatever is in season) (a handful per person)

Garlic (2-3 cloves each)

Onions (1/2 per person)

Salt and pepper



Pre-heat oven to 150 degrees C (we are cooking this slowly first and then will turn up the heat to crisp it later).

Wash and pat dry chicken.

Place chicken in baking dish and drizzle with oil then season with salt and pepper. Depending on where your chicken is from (if it is pastured it may not have as much water in it), we add a cup of water into the bottom of the tray.

Cook for 30 minutes. Add cut vegetables (except greens) and cook for another 45 minutes.

Turn heat up to 180 degrees C and cook for another 30 minutes. Check if juices are running clear, throw in the greens and cook for another 5-10 minutes.


To serve

Take the baked chicken out of the oven whilst you leave the vegetables to crisp and let it rest for 5 minutes. Cut into sections to serve (don’t forget to keep any leftovers and the carcass to make your own home-made chicken stock).

Move vegetables to a platter or bring to the table in the pan and serve yourselves!

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