Prep time: 10 minutes
Cook time: 1 hour 15 minutes
Serves: 4

Ingredients

• 4 imperfect potatoes (about 700g), cut into quarters
• 3 carrots (about 350g), sliced into 1cm pieces
• 1 brown onion, cut into 8 wedges
• 1 whole chicken

From the Pantry

• 1 tbsp dried oregano
• 1 tbsp olive oil
• 1 tsp salt
• 1/4 tsp freshly cracked black pepper

Method

1. Preheat the oven to 220°C.
2. Place the potatoes, carrots and onion in a baking dish. Season with half the salt, pepper, oregano and olive oil, then toss well to coat.
3. Pat the chicken dry with paper towel. Season with the remaining salt, pepper, oregano and olive oil, rubbing it all over the chicken.
4. Place the chicken on top of the vegetables. Transfer to the oven, reduce the temperature to 180°C and roast for 1 hour 15 minutes, or until the chicken is golden brown and cooked through.
5. Remove from the oven and rest for 10–15 minutes before serving with the vegetables and pan juices.

Note:

To check the chicken is cooked, pierce the thickest part of the thigh and make sure the juices run clear.