Roast Chicken Dinner with Vegetables

Cook Time 1 hour and 40 minutes

Servings 2-4

Ingredients

Whole chicken, room temperature
3 Kipfler potatoes
1 Carrot, halved
1 Parsnip, halved
1 Onion, halved
1 Head of garlic, halved
1 bunch of thyme

Method

Pre-heat oven to 180C.

Remove chicken from the packet and allow to air dry or pat down with paper towel. Season with olive oil, salt and pepper.

In the base of the pan add the thyme, drizzle with olive oil. Place the onion on top, along with the garlic. Put the whole chicken on top.

Place into the oven for 35 minutes. Add vegetables, and cook for a further 45 minutes. Rest for 20 minutes and serve.