ROAST VEGETABLES WITH CHICKEN

Ingredients:

• • Olive oil spray
  • 200 gm whole chicken
  • 2 teaspoons mixed dried herbs
  • 1 small potato, halved
  • 100 gm pumpkin, peeled, chopped
  • 2 medium carrots, peeled, chopped
  • Steamed green beans
  • Steamed cauliflower

  Preparation Method:

  1. Pre- heat oven to 220°C/200°C fan-forced. Trim fat from chicken. Discard neck. Rinse chicken (including cavity). Pat dry with paper towel. Tie legs with kitchen string. Brush chicken with 2 tablespoons oil. Sprinkle with herbs. Season with salt and pepper.
  2. Place chicken,breast-side up,on a rack in a roasting pan. Roast for 1 hour.
  3. Mean while, roast vegetables.
  4. Roast chicken until juices run clear when chicken thigh is pierced with a skewer  (cover chicken with foil if over-browning). Serve with beans.

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