Roast chicken and veggies
Roast the veggies in the same pan as the chicken for the last 30 minutes for an easy family meal.
1 whole chicken
1 whole lemon
handful of fresh basil
extra lemon for squeezing
coarse sea salt
¼ each broccoli and cauliflower, cut into slices
4 baby marrows, cut into ribbons
6 cherry tomatoes
1 whole garlic bulb, halved horizontally
1-2 fresh rosemary sprigs, leaves only
5 ml (1 t) olive oil
1 Preheat the oven to 230 °C.
2 Chicken Stuff the cavity with the lemon and push the basil leaves under the skin. Squeeze lemon juice over, sprinkle with salt and roast for 15 minutes.
3 Reduce the temperature to 180 °C and continue roasting until the skin is crisp and the chicken is done, about 45 minutes.
4 Vegetables Arrange the broccoli, cauliflower, baby marrows, cherry tomatoes and garlic in a single layer in a roasting pan and sprinkle salt and rosemary over. Sprinkle the olive oil over and mix through. Roast with the chicken for the last 30 minutes until just done but still crunchy.
5 Squeeze the garlic paste from the roasted garlic bulbs, spread over the vegetables and chicken and serve.
Preparation time: 20 minutes Cooking time: about 1 hour