YOU WILL NEED
CHICKEN
- 1 x 1.5kg Chicken
- 2 tbsp Extra Virgin Olive Oil
- 30g Sunday Roast Seasoning
VEGETABLES
- 3 lg Potatoes, roughly chopped
- 3 lg Carrot’s, roughly chopped
- 3 lg Parsnips, roughly chopped
TO MAKE
Heat the oven to 190°C fan 170°C conventional or gas mark 5
Put the chicken on a rack over a roasting tray. Clear a shelf at the bottom of the fridge that the chicken will fit onto in its tray.
Rub Sunday Roast Seasoning all over the chicken and chill, uncovered, overnight. Take the chicken out of the fridge 30 minutes before you want to cook it to come up to room temperature.
Drizzle over a little olive oil.
Roast for 1 hour 20 minutes or until the skin is browned and crisp, and the chicken is cooked through. Rest under loose foil for 20 minutes before carving.
When you have 30 minutes left on your chicken, place the vegetables into a separate lined baking tray. drizzle over with oil season and place into oven.