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1 x 1.5kg organic chicken
1 lemon, peeled
2 tbs olive oil
4 medium potatoes peeled and quartered
400g pumpkin seeded and chopped
1 sweet potato, peeled and chopped
Sea salt and cracked pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 200 degrees Celsius. Wash the chicken and dry with paper towel. Place the lemon inside the cavity of the chicken and tie the legs together. Coat the chicken with half the oil and season generously with salt and pepper. Place the cut vegetables into a bowl with the remaining oil, some salt and pepper and toss to coat. Place the chicken, breast side up, into a baking dish, add the vegetables and bake for 1 hour or until the juices from the chicken are clear. Let the chicken rest for 10 minutes before carving. Serves 4.