Roast Chicken and Vegetables
4
peopleServes
20
minutesPreparation Time
90
minutes OvenCooking Time
Ingredients
- To Make
- 300 g sweet potato, peeled and roughly chopped
- 500 g potatoes, peeled and chopped
- 3 carrots chopped
- 1 tbsp McCormick Mixed Herbs
- ¼ cup (60mL) olive oil
- McCormick Adjustable Grinder Sea Salt
- McCormick Adjustable Grinder Black Peppercorns
- 1 1/2 kg whole chicken
- 2 tbsp McCormick Season All
- To Serve
- gravy
Directions
- Preheat oven to 190˚C (170˚C fan forced). Place sweet potatoes, potatoes, carrots, McCormick Mixed Herbs and 2 tablespoons of oil in a large bowl, season well with McCormick Sea Salt and Black Pepper and toss to combine. Arrange vegetables in the base of a large roasting pan.
- Brush chicken with remaining oil and coat with McCormick Season All Seasoning, then place chicken on top of vegetables and roast for 1½ hours turning vegetables every 20 minutes until tender, golden and chicken juices run clear.
- Serve carved roast chicken with vegetables and gravy.
Recipe Tip
Chicken pieces can be substituted for a whole chicken, shortening the cooking time accordingly, until chicken is cooked through.
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