Easy Roast Chicken and Vegetables

Sometimes, you just want to cook something in the oven and forget about it whilst you carry on doing whatever it is you do.

On evenings like this, I like to use a simple recipe and roasting method where the flavour of the food speaks for itself.

Cooking time: 1.5 – 2 hours

INGREDIENTS:
1 courgette
1 carrot
1/3 butternut squash
1 red onion
1 yellow bell pepper
1 – 2 cups baby potatoes
2 – 3 tablespoons olive oil
1 free range medium chicken
1 – 2 tablespoons butter
3 – 4 cloves garlic
Dried or fresh basil
Salt and pepper

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METHOD:
1) Finely chop 2 cloves of garlic and add to the butter in a small bowl. Chop fresh basil or add dried basil and mix thoroughly.
2) Prepare your chicken. Use a spoon to loosen the skin from the breast meat. Carefully spoon the butter underneath the skin and smooth out to get even coverage. Season the outside of the chicken and place in a roasting tin in the oven. Cooking time is 45 minutes per kilogram plus an extra 20 minutes. My chicken was 1.5kg so I set the timer for 1.5 hours.
3) Chop the potatoes into medium chunks (leaving skin on) and part boil in a pan for 10-15 minutes then strain.
4) Whilst the potatoes are boiling, chop the rest of the vegetables into 1 inch chunks and smash the garlic using the flat edge of a knife.

The oven pan I use is a deep pan with a meat rack on top. I placed the chicken onto of the meat rack and added a little oil into the bottom of the pan to heat up and to cook the vegetables. Alternatively, place the chicken in a roasting tin and place a separate roasting tin in the oven with the olive oil in it.

5) When the chicken has 35 minutes left in the oven, add the potatoes, carrot, butternut squash and garlic into the bottom of the pan or the separate pan with the heated up olive oil and place back in the oven.
6) With 15 minutes left on the oven timer, add the rest of the vegetables, season with salt and pepper and add into the vegetable pan and continue to roast until brown.
7) When the timer is up, take out the chicken and check that it is cooked by slicing the leg of the chicken with a knife and see if the juices run clear. Set the chicken aside to rest and place some foil over the top to keep warm.
8) Once the vegetables are cooked, remove from the oven and serve with some sliced chicken.

Simply delicious!

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