Moroccan roast chicken
4 medium, cut into wedges
700 g, cut into 4cm pieces
300 g, cut into wedges
360 g, (3 small parsnips, 120g each) cut in 4cm pieces
6 clove(s), unpeeled
540 g, (Buy 1.2kg) fat trimmed
1 medium, cut into wedges
1 x 3 second spray(s)
- Preheat oven to 200˚C or 180˚C fan-forced. Arrange beetroot, pumpkin, potato, parsnip and garlic, in a single layer, in a large baking dish. Drizzle with oil and season with salt and pepper (see note).
- Pat chicken dry with paper towel and place on vegetables. Sprinkle chicken with seasoning. Place half the lemon in chicken cavity and tie legs together with unwaxed white kitchen string. Lightly spray chicken with oil. Bake for 1 hour or until cooked through, squeezing remaining lemon over chicken 5 minutes before end of cooking (see tip).
- Remove chicken from oven. Cover with foil and set aside to rest for 10 minutes before carving. Serve chicken and vegetables drizzled with pan juices.