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Roast Chicken with Mediterranean Veg
This beautifully simple roast chicken is generously flavoured with our Chicken Seasoning, packed with aromatic herbs and spices that bring instant depth and umami. Roasted over winter vegetables with preserved lemon, capers and chestnuts, it’s classic comfort food with a subtle Mediterranean twist.
Method
- Preheat your oven to 180°C (fan).
- Place the parsnips, shallots, carrots, fennel and celery into a large roasting tray. Add the capers, preserved lemons, chestnuts and fresh herbs. Sprinkle over 1 tbsp Chicken Seasoning, drizzle with olive oil and toss well to coat.
- Place a rack over the roasting tray and sit the chicken on top, allowing the juices to drip down into the vegetables as it roasts. Drizzle the chicken with olive oil and generously sprinkle over 1–2 tbsp Chicken Seasoning, making sure the skin is evenly coated
- Roast for 1 hour 15 minutes, basting the chicken once or twice during cooking with the pan juices. The chicken is done when the juices run clear when pierced at the thickest part of the thigh.
- Remove the chicken from the oven and allow it to rest for 10–15 minutes before carving.
- Lightly steam the spring greens until just wilted. Season simply with grated nutmeg, cracked pepper and Himalayan salt.
- Carve the chicken and serve with the roasted vegetables, spring greens, homemade gravy, Yorkshire puddings and peas.
