This classic Roast Chicken recipe is a sure-fire hit for Sunday dinners
1 whole Chicken
1 pack Tenderstem Broccoli
1 pack Maris Piper Potatoes, peeled and cut into halves or quarters
1 pack Carrots, peeled
1 bulb Garlic, cut in half
1 Onion, peeled and quartered
4 sprigs Thyme
Quixo Chicken Garlic
Vegetable Oil
Salt
Pepper
Preheat the oven to 210C.
Season the chicken with oil, salt and pepper.
Place the carrots in the base of a baking dish with the onion and half the garlic bulb broken up.
Place the chicken on top and get in the oven.
After 10 minutes, turn down to 160C and cook for another hour.
Boil the potatoes until the outsides start to become soft.
Strain, allow to dry and coat in oil.
Place on a baking tray with the remaining oil, season, and place in the oven.
After 30 minutes, add the remaining garlic to the potatoes, turn the potatoes and cook until crisp on the outside and fluffy in the middle.
Remove the chicken from the oven and allow to rest for 5 minutes.
Use hot water to deglaze the chicken roasting dish, add thyme and use Quixo to thicken.
Cook the broccoli in slightly salted water until just cooked.