Roast Chicken With Potato, Roasted Tomato And Zucchini

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Impress the family with this golden roast chicken and spring veggies, topped with crumbed fetta and fresh basil.

All you have to do is throw all your ingredients of Roast Chicken With Potato, Roasted Tomato And Zucchini

  1. 1kg brushed potatoes, peeled, thickly sliced
  2. 2 tablespoons rosemary leaves
  3. 6 garlic cloves
  4. 1 lemon, sliced
  5. 1 1/2 tablespoons olive oil
  6. 2.6kg Coles RSPCA Approved extra large chicken
  7. 2 large zucchini, quartered lengthways, halved crossways
  8. 250g vine-ripened cherry truss tomatoes
  9. 100g fetta, crumbled
  10. 1/4 cup baby basil leaves
  11. Rocket leaves, to serve

The instruction how to make Roast Chicken With Potato, Roasted Tomato And Zucchini

  1. Preheat oven to 190C. Place potatoes, rosemary, garlic, lemon and 1 tbsp of the oil in a bowl. Season. Toss to combine. Arrange in the base of a large roasting pan. Place chicken on top. Brush with remaining oil and season. Roast for 1 hour.
  2. Add zucchini and tomatoes and roast for a further 30 mins or until chicken is cooked through.
  3. Sprinkle fetta and basil over the vegetables. Serve with rocket leaves.

Nutritions of Roast Chicken With Potato, Roasted Tomato And Zucchini

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