
Herb Roasted Chicken & Veg Recipe
The showstopper, the main character, the #BaysideButchery Roast Chicken with Vegetable is all the feast you need this holiday season! Try our recipe!
You will need:
- 1 whole Bayside Butchery chicken
- 2 tbsp olive oil
- 2 tbsp butter, softened
- 1 lemon, halved
- 1 orange, halved
- 1 whole garlic bulb, halved crosswise
- 2 tbsp fresh rosemary, chopped (plus extra sprigs for garnish)
- 2 tbsp fresh thyme, chopped
- 1 tsp ground paprika
- 1 tsp ground cumin
- Salt and pepper, to taste
- 1½ cups chicken stock or white wine (for roasting pan)
- 1 large onion, sliced into thick rings (for the base)
- 4 large carrots, peeled and cut into chunks
- 3 parsnips, peeled and cut into chunks
- 4 medium potatoes, cut into wedges
- 2 cups Brussels sprouts, halves
- 2 tbsp olive oil
- 1 tsp honey (optional, for glazing vegetables)
- Salt and pepper, to taste
Method:
- Preheat the oven to 200°C. Pat the chicken dry and season the cavity with salt and pepper. Stuff with lemon, orange, garlic, rosemary, and thyme.
- Mix olive oil, butter, rosemary, thyme, paprika, cumin, salt, and pepper into a paste. Rub half under the skin and the rest over the chicken.
- Toss carrots, parsnips, potatoes, and Brussels sprouts with olive oil, honey (optional), salt, and pepper. Arrange around a roasting pan with onion slices in the center.
- Place the chicken on top, add chicken stock or wine, and roast for 1.5 hours, basting every 20-30 minutes. For crispy skin, increase oven to 220°C in the last 10 minutes.
- Let the chicken rest for 15 minutes, then carve and serve with roasted vegetables. Garnish with fresh herbs. Enjoy!