Ingredients
- 1 whole chicken
- 3 carrots, peeled and chopped
- 2 onions, chopped
- 1 bag of small baby potatoes
- Salt and pepper, to taste
- 2-3 tbsp of homemade all-purpose seasoning
- Olive oil, for coating the chicken
Preparation
1. Preheat your toaster oven to 180°C.
2. Rub the chicken with olive oil, then generously season it with salt, pepper, and the all-purpose seasoning, ensuring all sides are well coated.
3. Place the chicken in the center of a large roasting tray. Scatter the chopped carrots, onions, and baby potatoes around the chicken. Season the vegetables with a little salt, pepper, and a sprinkle of all-purpose seasoning.
4. Roast in the preheated oven for about 1 hour, or until the chicken is cooked through and the vegetables are tender. Check the chicken after 30 minutes, and baste it with its own juices using a brush. This will help keep it moist and flavourful.
5. After 1 hour, check that the chicken is cooked through (internal temperature should reach 75°C/165°F). If it needs more time, continue roasting in 10-minute intervals. Once done, remove from the oven, let it rest for a few minutes, and then carve the chicken. Serve with the roasted vegetables.