Find your recipes and restaurants here

Roast chicken with veggies

Recipe from: 14 July 2010

Ingredients 8
Servings 4
Time 20 mins


  • 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


1 hour 40 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...

Read more on: poultry  |  roast

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.