Super Easy Chicken Roast

This roasted chicken and vegetables is a family favourite for my clients. It’s also a weekly dish within my household as my partner and I love having leftovers for our lunch the next day. What I love most about this dish, is that it is quick and easy. You literally can have a look in your fridge for lingering veggies and make it your own. It is my basic clean-out-the-fridge type meal. Super Easy Roast Chicken: serves 4

Ingredients

• 2 carrots, chunks

• 1/4 pumpkin, quartered (to save time, buy pre-chopped chunks from supermarket)

• 1 sweet potato, quatered

• 3 white potato, quartered

• 1/2 broccoli,

• 1/2 cauliflower

• 1 zucchini, quartered

• 1 red capsicum, sliced

• 1 purple onion, sliced

• 1 garlic bulb, cloves

• 3T olive oil

• 3 small rosemary stalks

Method

1. Preheat oven to 220 degrees Celsius

2. Chop all the root veggies into chunks and place veggies in a large roasting dish.

3. Add garlic cloves, olive oil, rosemary, paprika and salt to the dish. Toss to combine. Bake veggies in oven for 15-20mins.

4. While the root veggies are roasting, prepare all the other veggies.

5. Remove dish, add all the other veggies, add a little bit more seasoning and 1T olive oil. Toss to combine. Add the chicken to the top of all the veggies and place bake in oven. Bake for another 15-20mins.

6. Remove dish, and flip the chicken over to roast the othersidee of the chicken. Roast for another 15-20mins, or until the chicken is cooked through and potatoes are fork tender.

7. Sprinkle fresh rosemary over the dish and serve.

This dish has all the important things we love when building out a meal. It is filled with colour, quality protein and healthy fats. Allowing you to feel full and satisfied for longer. Foods meant to be enjoyed and shared with friends and family - I love complementing this meal with a glass of wine and a few laughs.