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