Prepared under five minutes with roast potatoes and pumpkin
The purpose of this recipe is to demonstrate that anyone can prepare a roast chicken faster than buying it. All it takes is around five minutes preparation providing you have your ingredients ready, throw it in the oven, relax for ninety minutes or so and there you have it, dinner is served. Quicker than buying takeout and you have a scrumptious roast dinner with vegetables for four people. Best of all, there’s very little washing up and it’s cheap! Another easy chicken recipe.
1 whole chicken 1.6kg or 3lb 8oz.
3 or 4 washed potatoes skin on
Half a butternut pumpkin skin on (seeded) or use any similar pumpkin.
3 or 4 garlic cloves
30g - 1oz of butter
Dried Italian herbs (a few shakes)
Salt and pepper
Preheat your oven to 160ºC or 320ºF
Melt your butter in a microwave for approx 60-90 seconds.
Remove the tips of the chicken wings.
Peel a large onion and slice in four. In a roasting tray, place onion slices in the centre with your chicken on top.
Cut up your potatoes in wedges. Cut your pumpkin in 2 inch chunks, keep skin on. Add pumpkin and potatoes around your chicken in roasting dish. Pour melted butter evenly to coat the whole chicken.
Shake your dried herbs over the chicken and vegetables. Season with salt and pepper. Drizzle olive oil over potatoes and pumpkin.
Crush your garlic and disperse around the vegetables, mix them well with the oil and garlic until well coated.
Roast for approx. 90 minutes at 160ºC or 320ºF, and simply walk away. No turning, no basting, no temperature change, nothing to do. This is the easy recipe. (Do check after 60 mins as all ovens can be different)
Once cooked, remove from oven.
This step is optional but well worth it, turn chicken upside down in roasting dish, cover with foil and towels and let rest for 15 minutes (all the juices will run into the breast).
Carve chicken and serve. Pour some of the pan juices over your meat. Chicken made Easy!
Turn chicken upside down when resting, this will let the juices run to the breasts making it juicier. (cover with foil and towels to keep the heat in)
Use a meat thermometer if unsure about cooking time, 75ºC or 165ºF is ideal. Insert in the inner thigh without touching the bone. If your chicken is larger it will take a little longer.
If you don't have a thermometer, pick up your chicken and let the juices run out , they should be clear, if pink cook a little longer.
Taking the chicken out of the fridge 30 minutes prior to roasting will give you better results.