Dominique Rizzo | Bespoke Food Tours
Traditional Roast Chicken with Mediterranean Roast Vegetables
Easy
Prep 20 min Cook 1 hour 30 mins
For your next quick and easy dinner idea, pick up a ready cooked “Festive Roast Chicken” or roast your own at home with all the fresh seasonal ingredients right at your fingertips. This recipe is a real favourite, perfect for your next family gathering.
- If the chicken needs to be stored before cooking, leave it lightly wrapped in foil on a tray on the lower shelf in the fridge so it does not drip on other foods.
- Bring your chicken out of the fridge 15 – 20 minutes before cooking so it comes to room temperature for even cooking.
- Always put the chicken into a preheated oven and cook to the correct temperature.
- Chicken, like other meat, is best left rested after cooking covered in foil for about 10 – 15 minutes before eating.
- For a warm salad, toss the vegetables with baby spinach and crumbled feta.
- Mix the roasted vegetables with shredded cooked chicken, and ice berg or a curly leaf lettuce for a delicious filling for sandwiches or wraps.
- Add the roasted vegetables and leftover cooked chicken into your risotto.
- Toss the vegetables with shredded chicken and freshly cooked pasta with crumbled ricotta for a quick easy pasta dish.
- Layer the roast vegetables between layers of lasagne sheets with a scattering of parmesan cheese, crumbled ricotta and Italian sauce for a delicious baked dish.
Ingredients
- 1.6 kilo chicken
- 2 tablespoons of melted butter
- 2 cloves of garlic, peeled
- ½ bunch of thyme
- 1 lemon cut in half
- salt and pepper
Mediterranean Roast vegetables
- 1 red capsicum, seeded and cut into 4cm pieces
- 1 yellow capsicum, seeded and cut into 4cm pieces
- 2 red onions, peeled and each cut into 8 wedges
- 4 medium zucchini, trimmed and cut into 3cm rounds
- 1 medium sized eggplant, diced
- 1 tsp balsamic vinegar
- Salt and pepper
Recipe Steps
Preheat the oven to 200c
1. Rinse the chicken inside and out removing any excess fat and patting it dry with paper towel. Season the chicken inside with salt and pepper and then fill it with the thyme and the lemon halves.
2. Place the chicken into a large baking tray and brush the outside of the chicken with melted butter and season with salt and pepper. Tuck the wing tips under the body of the chicken and roast the chicken for 50 minutes.
3. Add in the vegetables and roast for a further 40 minutes turning them after 15 minutes. Remove the chicken and vegetables to a platter and cover the chicken with foil for about 15 minutes. Drizzle the balsamic vinegar onto the vegetables and slice the chicken onto a platter serving it alongside the vegetables.