ROASt PAN
ROASt PAN
ROAST CHICKEN with VEGETABLES
REQUIRED SURFACE
Roasted Vegetable parcels
1 whole chicken, no more than 1,5kg 2 medium sweet potatoes
1 pinch of sugar 2 cups butternut/pumpkin/squash, diced
2 tablespoons salt
REQUIRED SURFACE
2 medium onions, halved
Roast Pan
1 teaspoon coarsely ground black pepper
Roast Pan
2 heads of fennel, cut into 1cm slices
2 tablespoons lemon juice, optional 6 baby marrows/zucchinis, halved lengthwise
1 tablespoon each: thyme, rosemary, sage, finely chopped 1 small aubergine/eg g plant, diced
1 cup of water for gravy 1 teaspoon garlic, minced
1kg pumpkin, cut into 2cm thick pieces 1 teaspoon thyme, chopped
Sprinkle of cinnamon 1 teaspoon sage, chopped
1kg potatoes, sliced into 1cm thick discs ¼ cup citrus juice (oranges, lemons or limes)
Salt and pepper to taste 2 tablespoons butter or oil
1 tablespoon oil Tin foil for parcel/s
Wash and dry the chicken. Mix half of the salt and pepper and all of the sugar, lemon juice and chopped herbs together. Brush the tin foil with butter or oil. Toss all vegetables and herbs in the remaining butter or oil. Divide the vegetables
Rub this mixture into the skin and cavity of the chicken. Set aside for as long as possible. Toss the pumpkin with some equally into 6-8 parcels or make one large parcel. Fold the edges in twice, so as not to allow any steam to escape.
of the remaining salt and cinnamon. Season the potatoes with the balance of the salt and pepper. Cook over the Roast Pan for 30 minutes.
Heat up the Roast Pan on high heat for about 5 minutes. Brush the surface with oil. Place the chicken breast-side down
in the centre of the dish. Add the potatoes on the edge around the chicken. Cover with the lid. Turn the heat down to Open the parcels slowly to allow the steam to escape gently, and take care as they will be very hot! Add more butter
medium and roast for 20 minutes. Turn the chicken breast-side up and place the pumpkin pieces among the potatoes. and herbs over the vegetables before serving. Alternatively, you can serve with a garlic/ginger vinaigrette.
Carry on roasting for another 40 minutes, or until the liquid runs clear when inserting a skewer into the thickest part of
the breast. Turn the vegetables from time to time to prevent the pumpkin from burning.
Serves 6-8 as an accomaniment or 4 as a main meal.
Lift the chicken and vegetables out of the Roast Pan while you make the gravy. Pour the cup of water into the Roast
Pan. Scrape the pan a little to lift all the meats’ juices from the pan. Reduce until liquid has halved. Strain and serve
with the chicken. NB: Other vegetables such as zucchini and carrots can be added in towards the end. Serves 4-6.
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