Simple Roast Chicken and Vegetables

Ingredients

• 1.4kg / 3.09lb Free-range chicken
• 2 quartered Brown onions
• 6 skin on Garlic cloves
• 2 scrubbed and cut into quarters Carrots
• 4 roughly chopped Celery stalks
• 240g / 8.47oz skin on
• cut into 4 wedges Pumpkin
• 750g / 1.65lb scrubbed and cut into large chunks Sweet potato
• 250g / 8.82oz Cauliflower florets
• 2 Thyme sprigs
• 1 tsp Salt
• 1 tsp Freshly ground black pepper
• 2 tsp Cornflour
• 2 tbsp Extra virgin olive oil
• 1 halved Lemon
• 1 tsp Smoked paprika
• 1 tsp Dried oregano

Preparation

1. Preheat the oven to 200°C (392°F).
2. Mix 1 tbsp of the oil with juice from half the lemon, paprika, and oregano. Rub the mixture over the chicken skin.
3. Place both lemon halves into the chicken cavity.
4. Place the chicken breast side up on a wire rack in a roasting tin. Roast for about 1 hour or until juices run clear when you pierce a thigh with a skewer.
5. Combine all vegetables in a large roasting tin, drizzle with remaining oil, and season with thyme, salt, and pepper. Toss to combine. Add the vegetables to the oven about 30 minutes after the chicken.
6. Once the chicken is cooked, cover with foil and set aside to rest for 10 minutes.
7. Pour pan juices into a small saucepan over medium-low heat. Mix cornflour with a little water to form a paste and add to the pan. Stir until gravy boils. Taste and check seasoning.
8. Slice the chicken and serve with roast vegetables and gravy.