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Spring Roast Chicken and Vegetables

by Jamie0liversgirl (follow)
Dinner (2274)      Family (1525)      Roast (54)     
Spring has come early with this herby spring flavored roast chicken meal. Liven up your lunch or dinner with this dish and you'll be happy all week. If cooking for one this will give you five meals. Pull the meat off and add to salads, sandwiches, or soups. Alternatively, enjoy as it is in this recipe with roasted vegetables.

Preparation Time: 5 minutes
Cooking Time: 2 hours
Makes: 5 servings

1 organic whole chicken
1 courgette
2 carrots
2 onions
Glug of olive oil
5 basil leaves
2 sprigs of rosemary
Tsp tumeric
Tsp grounded ginger
Half tsp black grounded pepper

Required ingredients

Add all of the seasoning to the chicken.

Stuff the basil leaves and rosemary inside the chicken and rub with olive oil. Place in the oven for 2 hours at 180 degrees/gas mark 5

Chop the vegetables to equal size.

Remove the chicken from the oven, baste, and add the vegetables, coat in the tray juices and place back in the oven for the last 30 minutes.

Remove the chicken and vegetables from the oven.

Transfer the chicken to a plate.

Toss the vegetables in the oil and juices at the bottom of the tray.

Serve the vegetables in a bowl if you wish.

Carve the chicken and serve in equal portions.

Serve the chicken and vegetables on plates/in bowls so people can serve themselves.

Equally, dish up the vegetables and chicken for each person.

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