TO6006ATX-5

Roasted Chicken with Tomatoes, Pumpkin, Potatoes, Carrots, and Rosemary

on | 1 min read
4 Servings

Ingredients:

  • For the Chicken:

o 1 whole chicken (about 1.5 to 2 kg)

o 2 tablespoons olive oil

o 2 teaspoons dried thyme

o 1 teaspoon paprika

o 1 teaspoon garlic powder

o 1 teaspoon onion powder

o 1 sprig of fresh rosemary (or 1 teaspoon dried rosemary)

o Salt and pepper to taste

o 1 lemon, quartered

o 4 garlic cloves, peeled and smashed

 

  • For the Vegetables:

o 1 bunch tomatoes on the vine (4-6 medium-sized tomatoes)

o 2 cups pumpkin, peeled and cut into cubes

o 3 medium potatoes, peeled and cut into chunks

o 3 carrots, peeled and cut into chunks

o 2 tablespoons olive oil

o 1 teaspoon dried rosemary

o 1 teaspoon dried thyme

o Salt and pepper to taste

 

Instructions:

1. Prepare the Chicken:

o Preheat your Technika Oven to 200°C using the fan forced function. This will ensure even heat distribution for a crispy, golden exterior.

o Pat the chicken dry with paper towels. Rub the outside and inside of the chicken with olive oil.

o Season the chicken generously with dried thyme, paprika, garlic powder, onion powder, fresh rosemary sprig (or dried rosemary), salt, and pepper.

o Stuff the cavity of the chicken with lemon quarters and garlic cloves.

o Tie the legs together with kitchen twine and tuck the wing tips under the body.

 

2. Prepare the Vegetables:

o In a large bowl, combine the cherry tomatoes, pumpkin, potatoes, and carrots.

o Drizzle with olive oil and season with dried rosemary, dried thyme, salt, and pepper. Toss to coat evenly.

 

3. Roast the Chicken and Vegetables:

o Place the seasoned chicken in the center of a large roasting pan.

o Arrange the prepared vegetables around the chicken in the pan.

o Transfer the pan to the preheated oven.

 

4. Cooking Time:

o Roast for approximately 1 hour and 15 minutes to 1 hour and 30 minutes, or until the chicken reaches an internal temperature of 75°C when measured at the thickest part of the thigh, and the vegetables are tender and golden.

o Use the fan-forced function to ensure even cooking. It’s a good idea to check the chicken and vegetables halfway through and turn or stir them as needed for uniform browning.

 

5. Rest and Serve:

o Once cooked, remove the chicken from the oven and let it rest for about 10 minutes before carving.

o Serve the roasted chicken alongside the flavourful vegetables.

 

Enjoy your succulent roasted chicken infused with rosemary and complemented by perfectly roasted tomatoes, pumpkin, potatoes, and carrots!