Midweek Roast Chicken Dinner
Ingredients
- 1 roaster chicken
- carrots
- potatoes
- 1 onion
- olive oil
- butter
- dried parsley
- onion powder
- garlic powder
- chicken seasoning
- coarse or ground black pepper
- celery salt or normal salt
Preparation
Wash and dry the chicken, leave it to drain until dry or wipe with a paper towel to absorb all moisture from the outside.
Wash and scrub the veggies well to leave the skin on, which saves time and retains more fibre. Cut the potatoes, carrots, and onion, spread out on a large roasting tray, drizzle with olive oil, and toss to coat all surfaces. Sprinkle the herbs and seasonings over the veggies without measurement, simply enough to coat.
Preheat oven to 190°C fan oven, 210°C normal oven, gas mark 6 or 400°F. Place veggies into oven while prepping the chicken to give them a head start.
Warm a large knob of butter in microwave until soft for about 12 seconds, do not melt, add olive oil, plenty of herbs and seasonings, mix well, and apply to the outside of the chicken. Sprinkle more seasoning over the buttered chicken and place it on top of the vegetables using a rack or directly.
Bake in oven for 1 hour 15 minutes to 1 hour 30 minutes or longer, depending on chicken size. Baste the chicken with tray juices and turn or rotate the veggies halfway through cooking for even cooking. Chicken is done when juices run clear when pierced.
Allow chicken to rest for 10 minutes before serving.
Tips
Use a chicken with skin on for juicier and more succulent results, but a skinless chicken works just as well.
