LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
MEDIUM
4
1 HR 25 MINS
10 MINS
1 HR 15 MINS
INGREDIENTS
1 (1.5kg) Pick n Pay Whole Chicken
1 white onion, quartered
1 bag (500g) Pick n Pay Garlic and Herb Butter Baby Potatoes
½ cup butter, melted
1 tbsp garlic paste
¼ cup Let’s Cook Pick n Pay Rosemary, destemmed & finely chopped
¼ cup Let’s Cook Pick n Pay Thyme, finely chopped, plus extra to garnish
¾ tsp each, salt & pepper
2 large lemons, halved
1 tray (400g) Pick n Pay Soft Selection Squash, chopped into chunks
METHOD
1. Preheat the oven to 180°C on fan-assist.
2. Pat the chicken dry with a paper towel, and place it in the centre of a large, shallow ovenproof pot. Add the quartered onion pieces inside the cavity of the chicken. Carefully tie the legs of the chicken with kitchen twine or toothpicks to secure the cavity. Arrange the Pick n Pay Garlic and Herb Butter Baby Potatoes around the chicken and add 2 lemon halves among the potatoes, cut side facing up. *Chef Tip: An oven-proof pot with a heavy base is perfect for even-cooking in the oven!
3. In a bowl, add the melted butter, garlic paste, chopped Pick n Pay fresh herbs, salt & pepper and squeeze the juice of of two lemon halves. Mix to combine.
4. Generously brush half the lemon & herb marinade over the chicken and potatoes, cover with a lid or foil and roast for 45 minutes.
5. Remove the roast from the oven and add the chopped Pick n Pay Soft Selection Squash to the potatoes. Brush the remaining marinade over the chicken and veggies and roast for a further 30 minutes, uncovered until golden brown.
6. Remove the string or toothpicks used to tie the chicken legs. Carve the chicken and serve with the roasted veggies. Garnish with freshly chopped parsley and squeeze the roasted lemon halves over the chicken and ENJOY! *Chef Tip: If the pan juice consistency is too thin, remove the chicken & veggies from the pot, place the pot on the stove and let the liquid cook until slightly thickened.
One-Pot Lemon & Herb Roast
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LEVEL:
MEDIUM
SERVES:
4
TOTAL TIME:
1 HR 25 MINS
PREP TIME:
10 MINS
COOK TIME:
1 HR 15 MINS
One-Pot Lemon & Herb Roast
INGREDIENTS
1 (1.5kg) Pick n Pay Whole Chicken
1 white onion, quartered
1 bag (500g) Pick n Pay Garlic and Herb Butter Baby Potatoes
½ cup butter, melted
1 tbsp garlic paste
¼ cup Let’s Cook Pick n Pay Rosemary, destemmed & finely chopped
¼ cup Let’s Cook Pick n Pay Thyme, finely chopped, plus extra to garnish
¾ tsp each, salt & pepper
2 large lemons, halved
1 tray (400g) Pick n Pay Soft Selection Squash, chopped into chunks
METHOD
1. Preheat the oven to 180°C on fan-assist.
2. Pat the chicken dry with a paper towel, and place it in the centre of a large, shallow ovenproof pot. Add the quartered onion pieces inside the cavity of the chicken. Carefully tie the legs of the chicken with kitchen twine or toothpicks to secure the cavity. Arrange the Pick n Pay Garlic and Herb Butter Baby Potatoes around the chicken and add 2 lemon halves among the potatoes, cut side facing up. *Chef Tip: An oven-proof pot with a heavy base is perfect for even-cooking in the oven!
3. In a bowl, add the melted butter, garlic paste, chopped Pick n Pay fresh herbs, salt & pepper and squeeze the juice of of two lemon halves. Mix to combine.
4. Generously brush half the lemon & herb marinade over the chicken and potatoes, cover with a lid or foil and roast for 45 minutes.
5. Remove the roast from the oven and add the chopped Pick n Pay Soft Selection Squash to the potatoes. Brush the remaining marinade over the chicken and veggies and roast for a further 30 minutes, uncovered until golden brown.
6. Remove the string or toothpicks used to tie the chicken legs. Carve the chicken and serve with the roasted veggies. Garnish with freshly chopped parsley and squeeze the roasted lemon halves over the chicken and ENJOY! *Chef Tip: If the pan juice consistency is too thin, remove the chicken & veggies from the pot, place the pot on the stove and let the liquid cook until slightly thickened.