ROAST CHICKEN WITH SWEET PAPRIKA AND ROOT VEGETABLES

Preparation time 20 mins Cooking time 1 hour 10 mins Serves 4

2 tsp dried oregano, plus

extra 2 tsp

1 tsp sweet paprika, plus extra 1 tsp 150g unsalted bu†er, so—ened Sea-salt flakes and freshly ground

black pepper, to season 1.6kg whole chicken

1 lemon, halved

6 cloves garlic, smashed

1 medium purple sweet potato,

skin on, cut into 3cm rounds 1 large fennel, cut in 4 lengthways,

fronds reserved

3 carrots, thickly sliced

3 medium parsnips, halved

lengthways

2 large desiree potatoes, cut

into 3cm rounds

š/œ cup extra virgin olive oil 150ml white wine or water Lemon wedges, to serve

STEP 1 Preheat oven to 180ŒC fan-forced (200ŒC conventional).

STEP 2 Mix oregano and paprika through buˆer. Season. Gently stuff buˆer under the skin of the chicken, all over. Put lemon halves and garlic in chicken cavity.

STEP 3 Toss sweet potato, fennel, carrot, parsnip and potato in a large, wide roasting tray with extra virgin olive oil and season well.

STEP 4 Sit chicken on top of vegetables in tray. Scaˆer over extra oregano and paprika. Pour white wine into tray. Roast, covered with foil, for 30 minutes. Uncover and roast for 40 more minutes. Remove tray from oven and let chicken rest for 10 minutes. Spoon tray juices over top of chicken and garnish dish with reserved fennel fronds. Serve with lemon wedges.