Ingredients
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1 chicken, about 3 lbs
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salt (preferably flaky sea salt)
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2 tomatoes, medium, ripe
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6 zucchini
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1 onion, quartered
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4 medium potatoes, peeled
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10 garlic cloves, peeled and chopped
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2 tablespoons rosemary
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1 lemon (or lime)
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1/2 cup olive oil
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2 tablespoons lemon juice
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2 tablespoons honey
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2 teaspoons Dijon mustard (or grainy mustard)
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6 slices cucumbers, thick (or use large mushrooms)
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2 bell peppers (or 1 per diner)
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1 cup broccoli floret
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1 cup cauliflower floret (or use a small head)
Instructions
- Heat oven to 350 deg F/180 deg Celsius Use your largest oven roaster -- like the one in the photo, which comes with most ovens.
- Clean the chicken of all extra fat and skin flaps. Season inside with salt. If using, put two thick slices of lime or lemon, an onion quarter and 1 - 2 garlic cloves inside the cavity.
- Place the chicken in the roasting pan.
- Cut the ends off the bell peppers, remove seeds and ribs, sprinkle in a little salt and pepper, and put a peeled tomato in each cavity.
- Add the cleaned cauliflower, broccoli, zucchini and cucumber slices (or mushrooms) to the pan.
- Add the potatoes and the onion quarters. Sprinkle the chopped garlic over everything, and also use some salt, lightly, over the vegetables and chicken.
- For the dressing, mix the olive oil, lemon juice, honey, mustard and some black pepper in a bowl, and whisk well to mix.
- Drizzle this over the contents of the roasting tin, and rub some of it all over the chicken. Make sure the potatoes get their share of dressing.
- Sprinkle the rosemary over the chicken.
- Bake the lot for about 1 1/2 hours. Everything should be done after that, BUT you might have to tent a piece of foil over the roaster halfway through, to prevent bits burning. Take this off again just before it's done, so the chicken and potatoes will brown nicely.
- If you make this for 2 people as I do, you will have leftovers, especially of the chicken. It's very handy to use for another dish.