Roast Chicken Dinner, Seasonal Vegetables and Kale Chips

Prepare Ingredients:

Preheat oven to 200°C. Wash the fresh produce. Thinly slice lemon. Pick and roughly chop rosemary leaves (discarding stem). Peel and finely slice garlic. Peel and cut red onion into wedges. Trim parsnip ends and cut into quarters lengthwise. Halve potatoes and trim baby carrots (to your liking - we kept a little bit of green at the top of ours). Pat chicken dry on paper towel. (TIP: we remove and discard the 'core' of the parsnip, it can be a little tough and fibrous).

Roast Chicken & Veg:

In a large, lined baking tray add potatoes, carrots, onion wedges, parsnip and lemon slices. Nestle chicken into the centre (skin side up), sprinkle over rosemary and garlic with a good drizzle of olive oil, sea salt and pepper. Give a tray a good shake to coat the vegetables and chicken. Place in the middle of the oven for 50 minutes to an hour - till the chicken and vegetables are golden brown and chicken juices run clear. (TIP: set a timer for 40 minutes to add the kale to the oven at step 3).

Roast Kale Chips:

Remove and discard stems from kale and roughly tear into chunks. Toss with 1 Tbs olive oil, salt and pepper in a bowl. Spread on a large lined baking tray. Kale does not need to be in a single layer, as it will shrink in volume as it cooks. Once the chicken has been in the oven for 40 minutes add the tray of kale and bake. Stir a couple of times, until kale leaves are tender, crisp on edges and slightly browned, 10 to 15 minutes. Remove from oven and place in a paper towel lined bowl.

You Plate It:

We think this meal is best served in the tray, direct to the centre of the table with the kale chips along side. Grab some plates, divide up the vegetables and chicken as you wish, and dig in! (TIP: those crunchy bits of garlic and onion - they're the best!)