ROSEMARY CHICKEN ROAST RECIPE

Ingredients
1x 1.2kg chicken
400g of potatoes (diced)
300g of butternut pumpkin (diced)
6 cloves of garlic (lightly squashed)
2 tbsp of olive oil
4 sprigs of fresh rosemary
Juice of 1 lemon 

Method

1. Preheat the oven to 180 degrees celsius. 

2. Add the potatoes, pumpkin and garlic cloves to a baking tray. 

3. Drizzle with olive oil and toss to evenly coat. Arrange the vegetables into a uniform layer. 

4. Place the chicken on the top, drizzle with olive oil and use your hands or a cooking brush to evenly coat..

5. Cook for 50 minutes and add the rosemary leaves (off their sprigs) and squeeze over the lemon juice. 

6. Return the tray to the oven and cook for an extra 10 minutes or until the chicken is tender and golden.