Roast Chicken with Mediterranean Vegetables
Servings:
4
Prep. Time:
20 minutes
Cook Time:
45 minutes
Roast chicken with Mediterranean vegetables is quick and easy to make and creates a delicious meal for the whole family, in just one dish.
Ingredients:
- 1 small chicken (approx. 1.4kg)
- 1 lemon, halved
- Olive oil
For the Mixed Vegetables:
- 1 medium courgette, cut into rounds
- 2 small red onions, peeled and quartered
- ½ red pepper, chopped into chunks
- ½ yellow pepper, chopped into chunks
- ½ green pepper, chopped into chunks
- 16 cherry tomatoes
- 2 bulbs garlic, sliced through the centre
- 4 sprigs rosemary
- Olive oil
- Sea salt and pepper
Directions:
- Place the chicken onto the baking tray. Sprinkle with salt and pepper and squeeze over the lemon. Place the lemon halves into the chicken cavity. Rub over the olive oil. Truss the chicken if desired.
- Place the baking tray, with the chicken, into rack position 1. Set to roasts & pizzas, at 200˚C, for 25 minutes.
- While the chicken is cooking, put all the prepared vegetables, including the rosemary and garlic, into a large bowl and drizzle with olive oil. Mix well and season with salt and pepper.
- When the timer expires, remove the chicken from the oven and baste with it’s juices.
- Arrange the vegetables around the chicken, so that they sit evenly on the baking tray. Return to rack position 1, reduce the temperature to 175˚C and roast for a further 20 minutes. You may need to turn the vegetables part way through cooking.
- Ensure the chicken is cooked through and the juices run clear, before serving.
