One Pot Roast Chicken and Vege
This one pot roast chicken and vege is the perfect, simple, meal. I love a good traditional roast, but sometimes it is just too much effort.
Ingredients
- 2 carrots
- 2 brown onions
- 2 whole bulbs garlic
- 500 g baby potatoes
- 1 whole chicken
- 2 tbsp chicken powder
- 1 tbsp paprika
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp mixed herbs
- 2 tbsp olive oil
- 1 c water
Instructions
- Preheat your oven to 200℃.
- Prepare your vegetables by peeling and chopping the carrots, potatoes, and onions. Cut the top off the garlic bulbs and peel off the excess outer layer. Cut the lemon into thick slices.
- Pat the chicken dry, drizzle with olive oil, and coat with the seasonings. Use your hands to rub the seasonings and olive oil all over the chicken.
- In your dutch oven (or oven safe dish) layer the potatoes, onion, and carrots on the bottom. Drizzle the garlic bulbs with olive oil, wrap in tinfoil, then place in the pot. Place the thick lemon slices on the vegetables, and then the chicken on top.
- Place the chicken into the oven and cook for 45 minutes.
- After 45 minutes, pour the water around the vegetables. Put the chicken and vegetables back into the oven for a further 40 minutes.
- Remove the chicken from the oven, and let rest for 10-15 minutes.
- Carve the chicken, serve with the vegetable and a drizzle of the juices from the chicken. Enjoy!