Lemon, Garlic and Herb Roast Chicken with Roast Vegetables

Preheat the oven to 180°C. Remove butter from fridge and allow to soften to room temperature. Pat dry chicken and place in a roasting tin breast side up. Zest lemon and cut into 1/4's. Pick and chop thyme and rosemary leaves, discarding stems. Peel and mince 1 garlic clove. Combine the zest, half the herbs and the minced garlic with the softened butter.

Rub butter over chicken and season with salt & pepper. Stuff cavity with the lemon (to keep the chicken moist). Add 2 tbsp water to the roasting tin (prevents the butter from burning). Roast for about 1 hour 25 minutes. The juices run clear when cooked. If available use a meat thermometer, the chicken is cooked when the internal temperature reaches 75C.

Cut potatoes in half. Cut beetroot into wedges. Cut sweet potato into chunks. Cut carrots in half and then half again, creating batons. Peel red onion and chop into big chunks. Peel and smash remaining garlic with the flat side of a knife.

Toss the veg in olive oil, herbs, garlic and salt and pepper. Arrange potatoes, beetroot, sweet potato and carrot on a baking tray and roast at 180°C for 30 minutes. Add the onion to the baking tray and roast for another 30 minutes, or until veg is golden and cooked through.

Remove the chicken from the oven and keep warm while making the gravy. Collect the pan juices from the roasted chicken. To a pot on medium heat add the gravy and 1.5 cups of pan juices (make up any shortfall with water). Mix and warm the gravy until thickened.

Carve the chicken. Divide roast chicken and roast veg between plates. Top with gravy and enjoy!

Preheat the oven to 180°C. Remove butter from fridge and allow to soften to room temperature. Pat dry chicken and place in a roasting tin breast side up. Zest lemon and cut into 1/4's. Pick and chop thyme and rosemary leaves, discarding stems. Peel and mince 1 garlic clove. Combine the zest, half the herbs and the minced garlic with the softened butter.

Rub butter over chicken and season with salt & pepper. Stuff cavity with the lemon (to keep the chicken moist). Add 2 tbsp water to the roasting tin (prevents the butter from burning). Roast for about 1 hour 25 minutes. The juices run clear when cooked. If available use a meat thermometer, the chicken is cooked when the internal temperature reaches 75C.

Cut potatoes in half. Cut beetroot into wedges. Cut sweet potato into chunks. Cut carrots in half and then half again, creating batons. Peel red onion and chop into big chunks. Peel and smash remaining garlic with the flat side of a knife.

Toss the veg in olive oil, herbs, garlic and salt and pepper. Arrange potatoes, beetroot, sweet potato and carrot on a baking tray and roast at 180°C for 30 minutes. Add the onion to the baking tray and roast for another 30 minutes, or until veg is golden and cooked through.

Remove the chicken from the oven and keep warm while making the gravy. Collect the pan juices from the roasted chicken. To a pot on medium heat add the gravy and 1.5 cups of pan juices (make up any shortfall with water). Mix and warm the gravy until thickened.

Carve the chicken. Divide roast chicken and roast veg between plates. Top with gravy and enjoy!

Preheat the oven to 180°C. Remove butter from fridge and allow to soften to room temperature. Pat dry chicken and place in a roasting tin breast side up. Zest lemon and cut into 1/4's. Pick and chop thyme and rosemary leaves, discarding stems. Peel and mince 1 garlic clove. Combine the zest, half the herbs and the minced garlic with the softened butter.

Rub butter over chicken and season with salt & pepper. Stuff cavity with the lemon (to keep the chicken moist). Add 2 tbsp water to the roasting tin (prevents the butter from burning). Roast for about 1 hour 25 minutes. The juices run clear when cooked. If available use a meat thermometer, the chicken is cooked when the internal temperature reaches 75C.

Cut potatoes in half. Cut beetroot into wedges. Cut sweet potato into chunks. Cut carrots in half and then half again, creating batons. Peel red onion and chop into big chunks. Peel and smash remaining garlic with the flat side of a knife.

Toss the veg in olive oil, herbs, garlic and salt and pepper. Arrange potatoes, beetroot, sweet potato and carrot on a baking tray and roast at 180°C for 30 minutes. Add the onion to the baking tray and roast for another 30 minutes, or until veg is golden and cooked through.

Remove the chicken from the oven and keep warm while making the gravy. Collect the pan juices from the roasted chicken. To a pot on medium heat add the gravy and 1.5 cups of pan juices (make up any shortfall with water). Mix and warm the gravy until thickened.

Carve the chicken. Divide roast chicken and roast veg between plates. Top with gravy and enjoy!

Preheat the oven to 180°C. Remove butter from fridge and allow to soften to room temperature. Pat dry chicken and place in a roasting tin breast side up. Zest lemon and cut into 1/4's. Pick and chop thyme and rosemary leaves, discarding stems. Peel and mince 1 garlic clove. Combine the zest, half the herbs and the minced garlic with the softened butter.

Rub butter over chicken and season with salt & pepper. Stuff cavity with the lemon (to keep the chicken moist). Add 2 tbsp water to the roasting tin (prevents the butter from burning). Roast for about 1 hour 25 minutes. The juices run clear when cooked. If available use a meat thermometer, the chicken is cooked when the internal temperature reaches 75C.

Cut potatoes in half. Cut beetroot into wedges. Cut sweet potato into chunks. Cut carrots in half and then half again, creating batons. Peel red onion and chop into big chunks. Peel and smash remaining garlic with the flat side of a knife.

Toss the veg in olive oil, herbs, garlic and salt and pepper. Arrange potatoes, beetroot, sweet potato and carrot on a baking tray and roast at 180°C for 30 minutes. Add the onion to the baking tray and roast for another 30 minutes, or until veg is golden and cooked through.

Remove the chicken from the oven and keep warm while making the gravy. Collect the pan juices from the roasted chicken. To a pot on medium heat add the gravy and 1.5 cups of pan juices (make up any shortfall with water). Mix and warm the gravy until thickened.

Carve the chicken. Divide roast chicken and roast veg between plates. Top with gravy and enjoy!

Preheat the oven to 180°C. Remove butter from fridge and allow to soften to room temperature. Pat dry chicken and place in a roasting tin breast side up. Zest lemon and cut into 1/4's. Pick and chop thyme and rosemary leaves, discarding stems. Peel and mince 1 garlic clove. Combine the zest, half the herbs and the minced garlic with the softened butter.

Rub butter over chicken and season with salt & pepper. Stuff cavity with the lemon (to keep the chicken moist). Add 2 tbsp water to the roasting tin (prevents the butter from burning). Roast for about 1 hour 25 minutes. The juices run clear when cooked. If available use a meat thermometer, the chicken is cooked when the internal temperature reaches 75C.

Cut potatoes in half. Cut beetroot into wedges. Cut sweet potato into chunks. Cut carrots in half and then half again, creating batons. Peel red onion and chop into big chunks. Peel and smash remaining garlic with the flat side of a knife.

Toss the veg in olive oil, herbs, garlic and salt and pepper. Arrange potatoes, beetroot, sweet potato and carrot on a baking tray and roast at 180°C for 30 minutes. Add the onion to the baking tray and roast for another 30 minutes, or until veg is golden and cooked through.

Remove the chicken from the oven and keep warm while making the gravy. Collect the pan juices from the roasted chicken. To a pot on medium heat add the gravy and 1.5 cups of pan juices (make up any shortfall with water). Mix and warm the gravy until thickened.

Carve the chicken. Divide roast chicken and roast veg between plates. Top with gravy and enjoy!

Preheat the oven to 180°C. Remove butter from fridge and allow to soften to room temperature. Pat dry chicken and place in a roasting tin breast side up. Zest lemon and cut into 1/4's. Pick and chop thyme and rosemary leaves, discarding stems. Peel and mince 1 garlic clove. Combine the zest, half the herbs and the minced garlic with the softened butter.

Rub butter over chicken and season with salt & pepper. Stuff cavity with the lemon (to keep the chicken moist). Add 2 tbsp water to the roasting tin (prevents the butter from burning). Roast for about 1 hour 25 minutes. The juices run clear when cooked. If available use a meat thermometer, the chicken is cooked when the internal temperature reaches 75C.

Cut potatoes in half. Cut beetroot into wedges. Cut sweet potato into chunks. Cut carrots in half and then half again, creating batons. Peel red onion and chop into big chunks. Peel and smash remaining garlic with the flat side of a knife.

Toss the veg in olive oil, herbs, garlic and salt and pepper. Arrange potatoes, beetroot, sweet potato and carrot on a baking tray and roast at 180°C for 30 minutes. Add the onion to the baking tray and roast for another 30 minutes, or until veg is golden and cooked through.

Remove the chicken from the oven and keep warm while making the gravy. Collect the pan juices from the roasted chicken. To a pot on medium heat add the gravy and 1.5 cups of pan juices (make up any shortfall with water). Mix and warm the gravy until thickened.

Carve the chicken. Divide roast chicken and roast veg between plates. Top with gravy and enjoy!