Roasted Chicken with Veggies



1 chicken, washed and butterflied (approx 1kg). 

Crack the breastbone and flatten the chicken. Leave skin on or off. Discard the neck and any excess fat. Pat dry. 


Olive oil

6-8 cloves of garlic, minced or crushed 

1 tblsp kosher salt

1 tblsp Fresh cracked pepper

1 tsp dehydrated lemon

1 tsp smoked paprika

1 tsp dried herbs de Provence

2 tsp dried onion

2-3 tsp sugar or maple syrup 

Juice of 1 lemon,  save the halves to place into chicken cavity

Splash of white wine 

1 small bunch of parsley, minced

1 stem rosemary

1 tsp dried or fresh terragon


Mix all of the marinade ingredients and reserve 1/4 cup for the roasted vegetables.

Roasted Vegetables:

3 parsnips, cut into 3 inch pieces

1 apple, diced

3 large potatoes, cut into 3 inch chunks 

1 small butternut squash, cut into 3 inch chunks

1 bunch of carrots, cut into 3 inch pieces.

1/4 cup of Marinade 

Salt + pepper as needed.


In a large bowl mix all the ingredients and place into an even layer in a large roasting pan.

Preheat oven to 450°F

Add the roasting rack onto of the vegetables and place the chicken on it.  Add the marinade into the cavity and all over the chicken and under the skin. Flip and repeat ensuring the chicken is completely covered. Add the reserved lemon halves into either side of the cavity.  

Bake at 450°F for 75 min (1 hr and 15 min) or until chicken juices run clear and no blood remains. Baste with butter halfway.

Let stand for a few minutes before transferring to a large serving dish or cutting board.

For ease I recommend using kitchen/food scissors to cut the chicken into pieces. Enjoy!


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