This roast chook is full of flavour and easy to make at home.
Preheat the oven to 200C.
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.
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.
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.
Remove from the oven, cover and rest for 15 minutes. Carve and enjoy.
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