|Cook||1 hr and 40 mins|
- 1.6kg whole chicken
- 1 bunch fresh thyme
- 1 bulb garlic, broken into cloves, peeled and slightly crushed
- 3 tbsp olive oil
- 1 lemon, halved
- 3 large potatoes, cubed
- 10 brussel sprouts, halved
- 1 capsicum, seeded and diced
- 2 carrots, pealed and halved lengthways
- 1 sweet potato, peeled and cubed
- 12 truss cherry tomatoes
Preheat over to 220°C.
Place the potato, sweet potato, carrot, capsicum, brussel sprouts, cherry tomatoes and garlic into the base of a Forte-IQ Roaster.
Season with salt and pepper, and drizzle with 2 tbsp oil. Toss so all vegetables are coated.
Rinse chicken under cold running water, then pat dry with paper towel. Season with salt and pepper, and rub in 1 tbsp of olive oil.
Stuff the chicken cavity with thyme sprigs and lemon.
Place the chicken on a Forte-IQ rack insert, and place on top of vegetables in tray.
Reduce oven to 200°C, and roast chicken and vegetables for 45 minutes.
Remove from oven briefly to turn vegetables over. Spoon any excess liquid over the chicken.
Return roast pan to the oven. Cook for a further 30 minutes or until chicken is golden and juices run clear when chicken thigh is pierced.
Remove chicken from oven, cover loosely and rest for 10 minutes.
Return vegetables to oven if extra crisp is required.
Carve chicken and serve with roast vegetables. Top with parsley.