Easy Food Recipes and Cooking - Whole Roast Chicken With Vegetables
4 – 6 portions
• 125 g soft butter (not margarine)
• handful fresh sage leaves, chopped
• 3 cloves garlic, finely chopped
• zest of 1 lemon
• 1 whole chicken
• juice of 1 lemon
• 150 ml olive oil
• salt and freshly ground black pepper to taste
• 6 whole leeks
• 1 butternut, skin intact, sliced
• 8 Mediterranean potatoes (nick the skin about 4 times)
Preheat the oven to 180°C. Combine butter, sage, garlic and lemon zest. Mix well. Loosen the skin from the chicken breast, being careful not to tear it, and stuff the filling under it. Place the chicken in an oven dish and pour over the lemon juice and half the olive oil. Season with salt and black pepper. Roast for about 30 minutes. Arrange the vegetables around the chicken. Pour the rest of the olive oil over the vegetables. Cover the dish with tinfoil and roast for another hour until the chicken is cooked through and the vegetables are tender.