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Roast chicken with vegetable salad


30 MINUTES

PREPARATION TIME

50 MINUTES

COOKING TIME

4 PEOPLE

SERVING SUGGESTION

INGREDIENTS

  • 1 Ingham’s whole chicken
  • 4 cups root vegetables, cut into even sizes
  • ¼ cup olive oil
  • 2 tablespoons chopped fresh thyme
  • 1 red capsicum, quartered, seeds removed
  • 1 courgette, sliced
  • splash of balsamic vinegar
  • salt and pepper to taste


METHOD

Preheat oven to 180°C.

Line a large oven tray with paper and spread the root vegetables evenly across the tray. Sprinkle over the oil and herbs and coat evenly. Place in the oven for 20 minutes, then add the capsicum and courgette. Toss with the other vegetables and continue to cook for 30 minutes until they are a golden colour. Remove from oven, season with salt and pepper to taste and splash with balsamic before serving.





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