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Photo of Moroccan roast chicken by WW

Moroccan roast chicken

7
Points®
Total Time
1 hr 15 min
Prep
15 min
Cook
1 hr
Serves
6
Difficulty
Moderate
Winter is when a Sunday roast really comes into its own, so crank up the oven and cook a chook.

Ingredients

Beetroot

4 medium, cut into wedges

Pumpkin

700 g, cut into 4cm pieces

Potato(es)

300 g, cut into wedges

Parsnip

360 g, (3 small parsnips, 120g each) cut in 4cm pieces

Garlic

6 clove(s), unpeeled

Olive oil

1 tbs

Whole chicken

540 g, (Buy 1.2kg) fat trimmed

Moroccan seasoning

1 tbs

Lemon(s)

1 medium, cut into wedges

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200˚C or 180˚C fan-forced. Arrange beetroot, pumpkin, potato, parsnip and garlic, in a single layer, in a large baking dish. Drizzle with oil and season with salt and pepper (see note).
  2. Pat chicken dry with paper towel and place on vegetables. Sprinkle chicken with seasoning. Place half the lemon in chicken cavity and tie legs together with unwaxed white kitchen string. Lightly spray chicken with oil. Bake for 1 hour or until cooked through, squeezing remaining lemon over chicken 5 minutes before end of cooking (see tip).
  3. Remove chicken from oven. Cover with foil and set aside to rest for 10 minutes before carving. Serve chicken and vegetables drizzled with pan juices.

Notes

SERVING SUGGESTION: Steamed brussel sprouts.TIPS: If the vegetables are overcrowded, place them in another baking dish so they cook evenly. Chicken is cooked when juices run clear when thickest part of the chicken is pierced with a skewer.

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