Lemon & Herb Roast Chicken with Autumn Veggies

Lemon and Herb Roast Chicken with Autumn Veggies

Name: Lemon and Herb Roast Chicken with Autumn Veggies
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 1
Cuisine: South African
Ingredients: 1.3 kg chicken, whole and cleaned with giblets removed; 1 Knorr Cook-in-Bag lemon and Italian Herbs; 3 carrots, peeled and sliced; 1 small butternut, peeled and sliced into rounds; 1 large sweet potato, peeled and cubed

1 People
110 min.
easy

Roast chicken is a family favourite – the Knorr Lemon and Italian Herb Cook-in-Bag allows the delicious lemon flavours to permeate your roast chicken and veggies!

Ingredients

1.3 kg chicken, whole and cleaned with giblets removed
1 Knorr Cook-in-Bag lemon and Italian Herbs
3 carrots, peeled and sliced
1 small butternut, peeled and sliced into rounds
1 large sweet potato, peeled and cubed

Cooking Method

No need to preheat oven.
Carefully place the whole chicken into the roasting bag together with the veggies.
Season with dry Knorr mixture. Close bag at end with blue tie supplied.
Very gently massage Knorr mixture into chicken on a stable surface. Ensure dry mixture is spread evenly.
Place bag sideways in a cool oven dish, ensuring ingredients are evenly spaced.
Bake at 180C for 90 minutes on the lowest shelf in the oven. Ensure that the grill is off at ALL times.
Keep enough room for the bag to expand (bag must not touch sides of the oven).
Carefully cut the top of the bag open 15 minutes before the end of cooking and return to the oven to continue to roast – this will allow the skin of the chicken to crisp up.
When the chicken is ready carefully cut open the bag, coat chicken in any remaining juices – allow to rest before carving and then serve with the roasted veggies.