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One Pot Roast Chicken with Roasted Vegetables

This roast is fantastic as all the vegetables are cooked round the meat so there’s less washing up. It’s important that the vegetables are left chunky so they cook at the same time as the chicken.

Ingredients (Serves 4)

1.3kg Chicken
4 carrots –peeled and cut in half lengthways
½ butternut squash – peeled and cut into 1.5cm thick slices
2 raw beetroot – washed and quartered
12 Shallots – peeled left whole
2 sweet potatoes – peeled cut into 4
1 tbsp Olive oil
1 tbsp fresh thyme leaves
2 cloves garlic – crushed
50 butter

Method

Prepare the vegetables and place in a bowl.  Add the olive oil, thyme leaves, salt and pepper and toss until the vegetables are coated.

Mix the butter with the garlic and season with salt and pepper.

Wash the chicken and pat dry.

Gently using you fingers loosen the skin on the breast from the flesh.

Take some butter and place it under the skin and on the flesh. Push it up and smooth out until all the flesh is covered.

Rub the outside of the chicken with any remaining butter and season with salt and pepper.

Place the chicken on the trivet that is supplied with the Genus oven.

Place the chicken in the oven on shelf 5. Cook on Genus setting 5 for 1hr 30minutes.

Check to makes sure the chicken is cooked through. If not return to the oven for a further 15 minutes and then check again.

Leave the chicken to rest for 15 minutes before carving and serve with the roasted veg.

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