Traditional roast chicken
8 - 11
PersonalPoints™ per serving
1 hr 30 min
Stuffing the chicken with lemon and rosemary infuses the flavours throughout the chicken meat as it cooks, resulting in juicy and tasty meat to go with your roasted vegetables.
1 medium, quartered
1 tbs, (3 sprigs)
650 g, (Buy 1.6kg) fat trimmed
600 g, chat variety, halved
2 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Place lemon and rosemary into chicken cavity. Spray lightly with oil and season with salt and pepper.
- Place chicken on a wire rack set over a large baking dish. Pour 1 cup (250ml) water into dish. Bake, uncovered, for 1 hour 30 minutes or until golden and cooked through. Cover chicken with foil and set aside to rest for 10 minutes before slicing.
- Meanwhile, boil, steam or microwave potatoes until just tender. Drain. Place potatoes on a baking tray and lightly spray with oil. Season with salt and pepper. Bake with chicken for the last 45 minutes of cooking or until golden and tender. Serve.
SERVING SUGGESTION: Mixed roast vegetables. Place 1 large sweet potato (kumara) (chopped), 2 carrots (chopped) and 2 zucchini (chopped), in a single layer, on a baking tray. Lightly spray with oil and season with salt and pepper. Bake with chicken for the last 40 minutes of cooking or until golden and tender.