The Australian Women’s Weekly Food

WARM welcome

SIMPLE HONEY-ROASTED CHICKEN & VEGETABLES

PREP + COOK TIME 1 HOUR 50 MINUTES SERVES 4

1.8kg whole chicken
4 sprigs fresh rosemary
1 lemon, quartered
1 medium (150g) onion, quartered
60g butter, softened
400g pumpkin, cut into 2cm chunks
250g cherry tomatoes
4 (160g) pickling onions, peeled, halved
2 medium (250g) parsnips, peeled, cut into 2cm chunks
500g potatoes, peeled, cut into 2cm chunks
¼ cup (90g) honey

1 Preheat oven to 200°C/180°C fan. Line a small baking dish with baking paper.

Rinse chicken and pat dry with paper towel. Place three rosemary sprigs into prepared dish. Generously rub chicken skin with salt and sit it on top of the rosemary, breast-side up. Place lemon, onion and remaining rosemary sprig into chicken cavity, then rub softened butter

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