Healthy, juicy and most of all, delicious roast chicken with vegetables, is the new recipe by our beloved Chef Carolina Doriti, for the Wise Home Cooking Series. Let’s try it!…
1 whole chicken (2-2.5kg)
2 garlic cloves, halved
1 large carrot, cut into sticks
1 celery stalk, sliced
1 sweet potato, halved and sliced
1 large potato, halved and sliced
1 jar (100gr) sundried tomato pesto by E-La-Won
½ cup fresh (or frozen) peas
3 tsp smoked & spicy sea salt flakes by Salt Odyssey
2-3 fresh rosemary sprigs
½ tsp dried thyme
Juice from ½ lemon
¼ cup olive oil
¼ cup water
Preheat oven at 200°C.
Place all vegetable in a large bowl, add in some salt and toss. Set aside.
Wash chicken and pat dry.
Liberally salt the inside of the chicken. Rub the outside with the sundried tomato pesto and place in the center of a deep baking dish.
Tie the legs together with kitchen string. Spread the vegetable around the chicken. In a separate bowl whisk together the olive oil, lemon juice and water. Pour over the vegetable in the baking dish. Sprinkle with salt flakes, thyme and place the rosemary sprigs on top. Cover with parchment paper and seal with foil. Place in the oven, bring heat down to 190°C, and bake covered for about 60 mins. Remove the foil and parchment paper and bake for another 20-30 minutes until chicken turns golden brown. Remove from the oven, loosely cover the chicken with parchment paper and let it stand for about 10-15 minutes before serving.
Products we used: