Ingredients
-
1 kg
free range chicken
-
150 g
unsalted butter
room temperature
-
4 sprigs
rosemary
stripped
-
4 sprigs
French tarragon
stripped
-
1/4 cup
extra virgin olive oil
-
1 tbsp
sea salt
Vegetables
-
600 g
chat (new) potatoes
-
500 g
baby parsnips
peeled
-
2 bunches
heirloom carrots
peeled
-
60 g
butternut squash
-
2 whole
garlic bulbs
cut in half
-
¾ cup
extra virgin olive oil
-
100 g
unsalted butter
-
1 tbsp
sea salt
Method
Pre-heat a fan forced oven to 200°C.
Place the chicken onto a lined baking tray, set aside.
Place the butter into a mixing bowl, then add the thyme, rosemary & tarragon and combine together well.
Then place your finger between the breast of the chicken and the skin, working your way down to the neck creating a pocket, but ensure that you do not make a hole in the skin.
Stuff the herb butter under the skin, then push through until evenly spread over the breast. Set aside for 30 minutes to come to room temperature.
Meanwhile prep the vegetables; place the potatoes into a pot and cover with cold water, place over a high heat and bring to the boil. Boil the potatoes until they are just cooked in the centre: you can test this by placing the tip of a knife into the potatoes. Strain off the water. Once they are cool enough to handle, gently crush or tear them in half.
Place the potatoes onto a lined baking tray with the parsnips, pour over half of the olive oil and toss together well to coat the potatoes and parsnips. Dot half the butter over the top and season with sea salt.
Chop the pumpkin into large pieces, leaving the skin on, then place into another lined baking tray with the carrots and garlic. Pour over the remaining olive oil, toss to coat the pumpkin & carrots, dot over the remaining butter and season with sea salt.
Place the chicken and vegetables into the pre-heated oven and roast for 1 hour and 10 minutes. After this time remove the chicken from the oven and allow to rest for 20 minutes. Continue to roast the vegetables until golden brown.
Carve the chicken and serve with the roasted tray trimmings and pan juices.