This mouth-watering dish is sure to be a firm favourite for your Sunday roast.
Roast Chicken & Rosemary Vegetables
1250g whole chicken, skin removed
500g potatoes peeled and cut into big chunks
500g carrots peeled and cut into chunks
500g small onions or shallots peeled and cut in half
fresh rosemary sprig
1 tbsp soy sauce
1 tbsp vegetable stock powder
Pre-heat oven to 200°C.
Spray oven dish with light oil and place the vegetables in the oven dish.
Sprinkle pepper and soy sauce over the vegetables.
Nestle the fresh rosemary sprig between the vegetables and chicken.
Place chicken on the vegetables and rub powdered vegetable stock directly onto the chicken.
Cover the dish with tinfoil and place in the oven for 1 hour.
Remove tinfoil and cook for a further 20 minutes to get more colour.