Roast chicken with veggies

Recipe from: 14 July 2010

Ingredients 8
Servings 1
Minutes 20 mins


Serving Change
  • 1
    free range chicken
  • 4
    chicken wings
  • 1
    mixed herbs – tarragon, flat leaf parsley, dill
  • 2
    garlic cut in half
  • 1/2
  • Salt and black pepper
  • Paprika
  • Olive oil or duck fat if you have


20 mins
Preheat the oven to 180° Celsius.

Rinse the inside and the skin of the chicken under cold water.

Pat dry and season the cavity with salt and black pepper.

Lightly coat the skin with olive oil or duck fat.

Season with salt, black pepper and paprika.

Stuff the cavity with the herbs, garlic and lemon.

Season the chicken wings with salt, pepper and paprika.

Place the chicken wings into the roasting pan and rest the chicken, breast side down on the wings.

Cook, together with your choice of vegetables for between 90 minutes to 2 hours, depending on the size of the chicken.

Cooks Note:

For this meal I coated the potatoes with duck fat and seasoned with salt.

The butternut was stabbed and covered in foil for baking whole.

The baby gems were done whole and only added for the last 30 minutes.

For more of Lavender & Limes recipes click here...

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