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Categories:Viewed: 35 - Published at: 9 years ago
Ingredients
- 3 pounds chicken butterflied
- 3 tablespoons olive oil
- 1 lemon 1/2 zested and juiced, 1/2 cut into wedges
- 2 cloves garlic minced
- 1/2 teaspoon cayenne powder
- 3 1/4 pounds potatoes peeled, quartered
- 1 pound winter squash deseeded, cut into chunks
- 1 pound peas frozen baby, blanched
- 1/2 pound frozen green beans blanched
- gravy to serve
Method
- Preheat oven to 350°F.
- Place chicken, breast-side up, on a rack in a roasting pan. Combine 2 tbsp oil, lemon zest, lemon juice, garlic and cayenne and brush over chicken. Add potatoes and pumpkin to a separate baking pan and drizzle with remaining oil and season. Roast for 50-60 mins, until chicken is golden and cooked through.
- Let chicken rest, covered, for 5-10 mins then cut into 4 portions. Serve with roast vegetables, peas, green beans, lemon wedges and gravy.
