In brief
A perfectly golden roast chicken served with caramelised autumn vegetables: red kuri squash, carrots, parsnips and red onions.
20 min
Prep time
90 min
Cook time
10 min
Rest
4
Servings
Easy
Difficulty
2h
Total time
Ingredients
Instructions
-
1
Take the chicken out of the fridge 30 minutes before cooking. Preheat the oven to 220°C (425°F).
-
2
Prepare the vegetables: cut the squash into wedges (skin on), carrots into chunks, parsnips into batons and onions into quarters.
-
3
Place the chicken in a large roasting pan. Tuck the thyme and rosemary inside the cavity. Season the skin generously with salt and pepper.
-
4
Rub the chicken with softened butter mixed with crushed garlic. Drizzle with olive oil.
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5
Roast at 220°C for 15 minutes to sear the skin, then lower to 180°C (350°F).
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6
Arrange the vegetables around the chicken, drizzle with olive oil and season. Pour the white wine into the bottom of the pan.
-
7
Continue cooking for 1h15, basting the chicken and vegetables with pan juices every 20 minutes.
-
8
The chicken is done when the juices from the thigh run clear. Rest for 10 minutes under foil before carving. Serve with the caramelised vegetables and pan juices.
Additional information
Sunday roast chicken is a family tradition that can be elevated by pairing it with the best seasonal vegetables. In autumn, red kuri squash, parsnips, carrots and red onions caramelise slowly in the oven around the bird, soaking up the cooking juices.
The trick for a perfectly golden chicken: start cooking at high temperature to sear the skin, then lower for gentle, even cooking. Baste regularly with the pan juices to keep the skin crispy and the meat juicy.
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