Ingredients
Marinade for chicken
- Whole chicken 1
- Fresh rosemary, chopped Few sprigs
- Garlic 2 cloves
- Paprika 5 g
- Olive oil 1 tbsp
- Butter 50 g
- Salt To taste
- Black pepper To taste
Vegetables for serving
- Potato, peeled and cut into wedges 2
- Carrot, peeled and sliced 2
- Red onion, quartered 2
- Pumpkin, cut into wedges ½
Method
- Preheat oven to 180°C.
- Clean the chicken inside out removing the offal.
- Mix all the ingredients in a bowl except the butter and salt. Place aside half the herbs.
- Insert the butter and the remaining herbs under the breast skin. Truss.
- Let marinade for at least 40 minutes in the chiller.
- When ready remove from the chiller 10 minutes before roasting.
- Place chicken on a roasting tray together with potatoes, onions and carrots. Drizzle some olive oil over the veggies and season with salt and pepper. Toss well.
- Roast for 40 – 45 minutes at 180c.
