Nothing says home-cooked comfort like a perfectly roasted chicken. Using a Hazeldenes Free Range whole chicken, this recipe pairs juicy, golden poultry with seasonal autumn veggies for a hearty meal the whole family will love. Simple, wholesome and packed with flavour, it’s a classic roast reinvented for everyday cooking.
Roast Chicken with Autumn Vegetables
4
20
minutes1
hour30
minutesCrispy on the outside, tender on the inside, Hazeldenes Free Range chickens are autumn comfort on a plate.
Ingredients
1 1 Hazeldenes Free Range whole chicken
3 sprigs 3 thyme
Olive oil
Salt flakes and freshly ground black pepper
800 g 800 potatoes, cut into wedges
600 g 600 pumpkin, cut into wedges
2 2 u0007 carrots, halved and cut into chunks
1 Tbsp 1 olive oil
2 sprigs 2 thyme
11/2 cups 11/2 frozen green peas, boiled
Method
- Preheat oven to 200°C (180°C fan-forced).
- Pat chicken dry and place into a baking pan. Stuff the thyme sprigs into the cavity, drizzle chicken with a little oil and sprinkle with salt flakes and pepper.
- Cook chicken for 20 minutes, then reduce the oven temperature to 180°C (160°C fan-forced) and continue cooking for 20 minutes per 500g.
- While chicken is cooking, toss potatoes, pumpkin and carrots in olive oil and season well. Arrange over a baking tray and scatter with additional thyme. Bake for 40-45 minutes, until vegetables are crisp and golden.
- Oven chicken is cooked through, set aside for 5 minutes before slicing. Accompany with the roasted vegetables, green peas and gravy.
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