Classic Roast - Day 1

In this series, a single roast chicken dinner transforms into two brand-new meals, maximising flavour and minimising waste. First you enjoy a classic Roast Chicken with Vegetables,

Roast Chicken and Veg Recipe - TheRecipe.Website

In this series, a single roast chicken dinner transforms into two brand-new meals, maximising flavour and minimising waste. First you enjoy a classic Roast Chicken with Vegetables,

Prep Time 15

Cook Time 1 20

Total Time 1 35

Servings People

Ingredients

1 large whole chicken 1.6–1.8 kg
2 tbsp olive oil
1 tsp sea salt
½ tsp freshly ground black pepper
1 tsp dried thyme or a few sprigs fresh thyme
2 cloves garlic crushed
4 medium carrots peeled and cut into 3 cm pieces
4 medium potatoes quartered
1 large onion cut into wedges

Instructions

Preheat the oven to 200 °C (fan 180 °C). Rub the chicken all over with olive oil, salt, pepper, thyme and crushed garlic.
1 large whole chicken, 2 tbsp olive oil, 1 tsp sea salt, ½ tsp freshly ground black pepper, 1 tsp dried thyme, 2 cloves garlic
Scatter carrots, potatoes and onion on the base of a large roasting tin.
4 medium carrots, 4 medium potatoes, 1 large onion
Place the chicken on top, breast-side up.
Cook for 1 hour 20 minutes, or until an instant-read thermometer in the thickest part of the thigh reads 75 °C / 165°F and the juices run clear.
Remove from the oven and let rest, loosely tented with foil, for 10 minutes before carving.

Notes

Leftover potential from the Classic Roast:

Roughly 350–400 g cooked chicken and 500 g mixed roasted veg.

Nutrition