Preparation time is 10minutes
Cook time is 1hours 30minutes
Total time is 1hours 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 2 cup green peas, steamed (to serve)
- 600grams pumpkin, deseeded, sliced
- 1kilograms whole chicken
- 5milliliter virgin olive oil spray
- 3 lemons, cut into wedges
- 1 pinch pepper (for seasoning)
- 12 small potatoes
- 1 bunch thyme
- 1 large garlic bulb, broken into cloves
- cooking twine
- 1 pinch sea salt ground (to taste)
Nutrition per serving
3100kJ / 738Cal
3100 Kilojoules or 738 Calories
36% of daily energy intake*
Protein
55.8grams
Fat
34.5grams
Carbs
45.5grams
Sugars
13.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 200°C.
Step 2 of 4
Place chicken into a roasting pan. Push 4 lemon wedges into chicken with 4 garlic cloves and some of the thyme. Tie chicken legs together with kitchen twine. Add potato and pumpkin with remaining garlic, thyme and lemon wedges to the pan around the chicken. Spray the chicken and vegetables with oil and season. Roast for 1 hour and 30 minutes or until chicken is cooked and vegetables are golden.
Step 3 of 4
Transfer the chicken to a board. Cover with foil to keep warm and stand for 10 minutes.
Step 4 of 4
Carve chicken and serve with roasted vegetables and steamed green peas.
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