Recipes

Roast Chicken

Succulent and super simple roast chicken with tender veggies. Do not underestimate the simplicity of a roast!

Prep Time 15mins
Cook Time 90mins
Difficulty Easy
Serves 4
Roast Chicken

Ingredients

  • 1.6kg whole chicken
  • 1 tsp paprika
  • 1 tsp dried thyme
  • salt
  • pepper
  • 1 lemon
  • 5 garlic cloves
  • potatoes
  • sweet potatoes
  • pumpkin
  • 2 carrots (allow for 1/2 carrot per person)
  • steamed veggies (e.g. peas, broccoli, beans)

Method

  • Prep Ingredients: Wash and peel the potatoes and sweet potatoes.
  • Cut the potatoes, sweet potatoes and pumpkin into 2-3 pieces depending on the size.
  • Cut the carrots into 4, halving them and then halving them again lengthways.
  • Preheat oven to 220°C.
  • In a small bowl, combine the paprika, thyme, salt and pepper. Rub seasoning all over the outside of the chicken.
  • Place on a baking tray and drizzle with oil, massaging this into the chicken with the seasoning.
  • Next, poke holes all over the lemon with a fork and place inside the chicken cavity. Feel free to add some fresh herbs in here as well.
  • Turn the oven down to 200°C and place chicken in to cook for 90mins (allow 30mins for each 0.5kg). You may like to baste the chicken with the juices at halfway.
  • Next, prepare the roast veggies, as they will need a good 45-60mins of cooking time: Cut potatoes and sweet potato into good sized chunks and place in microwave safe dish. Loosely cover them and zap them in the microwave for 5mins - trust me, this delivers the crispiest roast potatoes!
  • Drain any liquid from the potatoes and add the carrot and pumpkin to the bowl. Cover them with a generous drizzle of olive oil, crushed garlic and thyme. Stir it all around gently to coat, not worrying if the potatoes fluff up a little.
  • Line an oven tray with baking paper and line the veggies on it in one layer only. Place in the oven for the final 45-60mins of the chicken's cooking time, turning once if needed.
  • Once the chicken is cooked, remove from the oven and let rest (covered) on a board for 10-15mins. While this is resting, you can steam your veggies and make your gravy either using just gravox (no judgement here!) or a mix of gravox and the cooking juices.
  • Carve meat and serve with your beautiful roasted and steamed veggies.

Pressure Cooker OR Slow Cooker Version:

  1. Complete steps 1-4 as above and steps 6-8 (veggies will need 60mins cook time)
  2. Heat 1-2 tbsp of coconut or olive oil in the pressure or slow cooker.
  3. Place chicken into the pan, breast side down and cook for 5mins to crisp the skin.
  4. Flip the chicken and add 2 cups of chicken stock and garlic cloves to the pan.
    • Pressure cooker: Lock cooker lid and cook on high pressure for 30mins and then let it release naturally off the heat.
    • Slow Cooker: Let cook on low for 6-8hrs (preparing veggies in final hour)
  5. Remove from cooker carefully and let rest for 5mins before carving.
  6. Serve with your roasted and steamed veggies.

FODMAP adaptable:
Swap onion and garlic for infused olive oil.
Keep sweet potato to less than 1/2 cup per serve.
Use only Japanese ‘Jap’ pumpkin.
Choose low FODMAP vegetables (e.g broccoli, carrot, green beans).