Rayne Bryant’s roast chicken
Whole chicken Garlic clove 1/2 lemon Cumin Olive oil Salt and pepper Rosemary Butter Royal blue potatoes Sweet potato Baby carrots Broccoli
1. Wash and pat the chicken
dry with a paper towel. 2. Rub all over with salt and
olive oil. 3. Carefully pierce a hole under the skin on the breast (don't break the flesh) and stuff in some butter. 4. Chop a whole knob of garlic across the middle and rub all over the skin. 5. Place garlic into the chicken
cavity with half a lemon. 6. Sit in the pan (atop celery sticks if you like to keep the meat off the pan but on the pan is also OK). 7. Cook at 180C for 30 minutes for every 500g of chicken.
1. Chop up all vegies to your
desired sizing. 2. Place potato, sweet potato and onion in an oven-proof dish and drizzle with olive oil and salt and pepper. 3. Bake in oven for about an
hour at 180C. 4. Place carrots, cauliflower and broccoli into a separate pan. Sprinkle with cumin, olive oil, salt and pepper and place in the oven when the chicken has about 30 minutes left to go. 5. Turn up the heat to 220/240C. This will make the chicken skin and the potatoes nice and crispy.