Simple Roast Chicken and Vegetables Dinner Print this recipe Details Serves: 4Number of ingredients: 10To prep: 10 minutesTo cook: 90 minutesDifficulty: Easy Nutrition per servingKilojoules: 1649Calories: 394Protein: 35gFat: 18gSaturated Fat: 4.1gCarbohydrates : 19.3gCarbohydrates per 100g: 4.85gFibre: 8.1gSodium: 144mgPotassium: 1061mg Ingredients 1 whole chicken (about 1.2kg) 1 tablespoon olive oil 1 teaspoon dried thyme Black pepper and salt for seasoning 1 lemon, halved Vegetables 1 small, sweet potato, peeled and chopped 2 carrots, peeled and chopped 1 large onion, cut into wedges 1 cup pumpkin, chopped 1 tablespoon olive oil 1 cup frozen peas, steamed or boiled Method Preheat a fan forced oven to 180°C. Place chicken in a non-stick roasting dish. Pat dry with paper towel. Rub chicken with olive oil, thyme, salt and pepper. Place lemon halves inside the cavity. Toss sweet potato, carrots, onion and pumpkin with olive oil and spread around the chicken. Cover loosely with foil. Roast for 60 minutes, basting once at the 30-minute mark. Remove foil and roast for a further 30 minutes, until chicken is cooked through and vegetables are tender. Chicken is cooked when juices run clear. Rest chicken for 10 minutes before carving. Serve chicken with roasted vegetables and peas.
