Prep Time 15 mins

Cook Time 90 mins

Serves 4

Gluten Free / Dairy Free / Christmas Inspiration

Ingredients

• olive or canola oil spray
• 1 whole chicken (1.8kg)
• 2 cloves garlic, crushed
• 2 tbs dried mixed herbs
• pepper
• 2 lemons
• 4 medium potatoes, skin on, halved
• 1/2 pumpkin, cut into chunks
• 4 whole onions, peeled
• 1 tbs olive oil

Method

1. Preheat the oven to 180°C. Lightly spray a large roasting tray with the oil.
2. Pat dry the chicken with paper towel.
3. In a small bowl, mix together garlic, mixed herbs and a generous amount of pepper.
4. Rub the mix all over the skin of the chicken and inside.
5. Pierce the lemons all over with a knife. Put the lemons inside the cavity of the chicken. Place the chicken, breast side up, onto the roasting tray and cook for 45 minutes.
6. In a large bowl, mix potato, pumpkin, onions and oil.
7. Remove chicken from oven. Carefully turn chicken over to cook breast side down. Add vegetable mix evenly around the chicken.
8. Bake for a further 40-45 minutes or until juices run clear when the chicken thigh is pierced with a skewer.
9. Remove chicken from oven, cover with foil and set aside to rest for 5-10 minutes before serving.

Reference: The Better Health Channel – Live Lighter – for full details

https://livelighter.com.au/recipe/481/lemon-herb-roast-chicken-with-vegies

Please check the recipe if you have any allergies.