River Cottage Australia



This roast chook is full of flavour and easy to make at home.


  • 1 whole organic chicken

  • Salt and pepper

  • 1 red onion cut into wedges

  • 4 shallots/pearl onions, halved, skin on

  • 1 head garlic, sliced horizontally, skin on

  • 1 bunch thyme, half of the bunch left whole, the other half with leaves picked

  • 6 sprigs rosemary, 2 sprigs whole, the rest finely chopped

  • 1 tsp dried thyme

  • 1 tsp dried oregano

  • 2 potatoes, sliced, skin on

  • 2 carrots, peeled and sliced horizontally

  • 1/2 butternut, wedges, skin on


  • 1.

    Preheat the oven to 200C.

  • 2.

    Generously season the chicken inside and out. Stuff the chicken with the red onion, shallots, garlic and whole sprigs of thyme and rosemary. Using kitchen string, tie the legs together to help cook the chicken through evenly.

  • 3.

    In a deep roasting tray, lay the sliced potato on the bottom of the tray. Place the stuffed chicken on top. Scatter carrot chunks around the chicken. Sprinkle with chopped rosemary, thyme and dried herbs.  Roast at 200C for 15 minutes.

  • 4.

    Drop the heat down to 160C. Add the pumpkin/butternut wedges and season with salt and pepper. Continue to cook for a further 45 minutes or until the chicken is cooked through.

  • 5.

    Remove from the oven, cover and rest for 15 minutes. Carve and enjoy.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 269kj
  • Fat Total 14g
  • Saturated Fat 4g
  • Protein 19g
  • Carbohydrate 16g
  • Sugar 2g
  • Sodium 466mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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