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Photo of Traditional roast chicken by WW

Traditional roast chicken

11
Points®
Total Time
2 hr
Prep
20 min
Cook
1 hr 30 min
Serves
4
Difficulty
Moderate
Stuffing the chicken with lemon and rosemary infuses the flavours throughout the chicken meat as it cooks, resulting in juicy and tasty meat to go with your roasted vegetables.

Ingredients

Lemon(s)

1 medium, quartered

Fresh rosemary

1 tbs, (3 sprigs)

Whole chicken

650 g, (Buy 1.6kg) fat trimmed

Baby potatoes

600 g, chat variety, halved

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Place lemon and rosemary into chicken cavity. Spray lightly with oil and season with salt and pepper.
  2. Place chicken on a wire rack set over a large baking dish. Pour 1 cup (250ml) water into dish. Bake, uncovered, for 1 hour 30 minutes or until golden and cooked through. Cover chicken with foil and set aside to rest for 10 minutes before slicing.
  3. Meanwhile, boil, steam or microwave potatoes until just tender. Drain. Place potatoes on a baking tray and lightly spray with oil. Season with salt and pepper. Bake with chicken for the last 45 minutes of cooking or until golden and tender. Serve.

Notes

SERVING SUGGESTION: Mixed roast vegetables. Place 1 large sweet potato (kumara) (chopped), 2 carrots (chopped) and 2 zucchini (chopped), in a single layer, on a baking tray. Lightly spray with oil and season with salt and pepper. Bake with chicken for the last 40 minutes of cooking or until golden and tender.

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