Mediterranean Roast Chicken and Vegies


Prep Time: 15 minutes

Cooking Time: 45 minutes

Serves: 4


  • 1kg cocktail potatoes
  • 2 broccoli heads
  • 400g chickpeas
  • 1-1.2kg marinated butterfly chicken
  • olive oil
  • salt and pepper
  • 2 garlic cloves


  1. Preheat the oven to 200°C.
  2. Cut potatoes in half and cut broccoli into small florets. Drain chickpeas and set aside
  3. Place potatoes on a lined baking tray, season with salt and pepper and drizzle with olive oil. Toss well and spread evenly on tray.
  4. Place marinated chicken on top of potatoes and place in oven for 45 minutes until chicken and potatoes are fully cooked and golden brown.
  5. place broccoli and chickpeas on a lined baking tray. Season with salt and pepper and drizzle with olive oil. Place in oven, just before chicken comes out and cook for 15 minutes.
  6. Remove chicken from oven and rest for 10 minutes. Cut into 4 pieces and serve hot with roasted potatoes, broccoli and chickpeas.
  7. Drizzle roast chicken and vegetables with juices from tray.