Roasted Chicken with Vegetables

Name: Roasted Chicken with Vegetables
Cook time: 180 min
Total time: 180 min
Yield: 6
Cuisine: South African
Ingredients: 1 whole chicken cleaned; 3 juicy oranges; 1 juicy lemon; 100 ml honey; 50 grams grated ginger; 20 grams Rajah curry powder; 200 grams onions grated; 250 grams dry white wine; 2 grams salt; Robertsons ground black peppercorns to taste; 6 shallots; 3 carrots cut in half; 1 fennel bulb cut into 4 cm cubes; 20 small potatoes; 4 Italian tomatoes cut in half; 1 garlic cut in half; 3 yellow carrots; 3 fresh yellow beetroots; 2 leeks; Hellmann's original mayonnaise, to serve

6 People
180 min.
easy

This is a snazzy, summery take on the classic roast chicken.

Ingredients

1 whole chicken cleaned
3 juicy oranges
1 juicy lemon
100 ml honey
50 grams grated ginger
20 grams Rajah curry powder
200 grams onions grated
250 grams dry white wine
2 grams salt
Robertsons ground black peppercorns to taste
6 shallots
3 carrots cut in half
1 fennel bulb cut into 4 cm cubes
20 small potatoes
4 Italian tomatoes cut in half
1 garlic cut in half
3 yellow carrots
3 fresh yellow beetroots
2 leeks
Hellmann's original mayonnaise, to serve

Cooking Method

For the chicken, mix together all ingredients apart from the bird itself, then in a baking tray, rub the chicken with the ingredients mix and close it with cling film. Leave it to marinade for 12 hours.
Afterwards put the vegetables into the baking tray, pour olive oil, salt and pepper and put in the oven at 170 degrees closed with foil paper.
Once the chicken is soft, remove the foil paper, pour the remaining sauce from the baking tray and cook it at 200 degrees until golden.
Carve and serve with Hellmann's Real Mayonnaise for a creamy finish.