Roast Chicken Dinner Seasonal Vegetables and Kale Chips
  • Prep time: 1 hour 20 minutes
  • Calories: 490
This chicken roast will take longer than our 'standard' recipes but there is nothing 'standard' about the taste! Once you've got this baby in the oven, the rest is a waiting game, for delicious crispy chicken skin and plenty of roasted lemon, rosemary and garlic vegetables. It is well worth the wait and only one pan to clean after!
  • 1 of Half Split Chicken
  • 1 of Red Onion
  • 1 of Lemon
  • 450 g of Chat Potatoes
  • 12 Bunch of Baby Carrots
  • 200 g of Baby Red Beetroot
  • 13 Bunch of Kale
  • 2 of Garlic Clove
  • 1 Stalk of Rosemary
  • 2 Tsp of YPI Roast Chicken Rub

Prepare Ingredients:

Preheat oven to 200°C. Thinly slice lemon. Pick and roughly chop rosemary leaves (discarding stem). Peel and finely slice garlic. Peel and cut red onion into wedges. Trim beetroot ends and cut into equal sized wedges. Halve potatoes and trim baby carrots (we kept a little bit of green at the top of ours). Pat chicken dry with paper towel.

Roast Chicken & Veg:

On a large, lined roasting tray add potatoes, carrots, onion wedges, beetroot and lemon slices. Season veg and coat with olive oil, rosemary & garlic (see tip). Season chicken and sprinkle with rub and olive oil. Nestle chicken in centre (skin side up). Roast in oven for 50 min-1 hour, until the chicken and veg are golden and chicken juices run clear.

Roast Kale Chips:

Remove and discard kale stems, roughly tear leaves into chunks. Toss with 1 Tbsp olive oil, salt and pepper. Spread on a lined baking tray. Once chicken has been in the oven for 40 minutes, add kale to the oven and bake until kale leaves are crisp on edges and slightly browned, about 10-15 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!