We had two packs of prepared roasting vegetables in the fridge. But the poor things would have been so lonely just sizzling away in the oven by themselves. They needed some company. A chicken would do.

Who’s hungry? Vincent and I — and we want leftovers too. This recipe can serve four people.

Ingredients

• 1 whole chicken
• 125 ml olive oil
• 3 potatoes, sliced lengthwise
• 2 lemons, quartered
• 1 kg pre-cut roasting vegetables (courgettes, red peppers, onion, butternut etc.)
• 10 ml Italian seasoning
• 30 g herbs (rosemary, thyme & Italian parsley)
• salt
• pepper

Stuff the chicken

Stuff all of the herbs and lemons into the abyss.

Or just as much as you possibly can.

Get ready to roast the bird

Preheat the oven to 220 degrees Celsius. Drizzle olive oil in the bottom of a deep roasting pan and add the potato slices and chicken to the pan. Coat the chicken in olive oil too and season liberally with salt and pepper.

Add the rest of the veggies and season with dried Italian herbs, salt and pepper. Drizzle more olive oil over everything and plop the rest of your lemon wedges in there too.

Isn’t she a beauty?

Get your wine ready for the waiting game. I had a nice glass of Chenin. Then pop the roasting pan in the oven for 1 hour.

Dinner is served

Now wasn’t that just the easiest thing you’ve ever done?

Dish up and dig in!

Print the recipe and try it at home