Roast Chicken with Potato Wedges and Butternut

SERVES 4 to 6 | EASY | 1 HOUR

Things you’ll need:
1 large, fresh chicken
15ml (1 tbsp) mustard
finely grated zest of 1 lemon
30ml (2 tbsp) butter/margarine
30ml (2 tbsp) fresh rosemary leaves, finely chopped and extra sprigs, to garnish
30ml (2 tbsp) fresh thyme leaves
salt and freshly ground black pepper, to taste
6 potatoes, unpeeled and cut into small wedges
1 small butternut, halved, seeds removed and sliced
vegetable oil, to drizzle
2 lemons, sliced

Step 1

Preheat either your oven to 200°C or Capri Convection oven to 230°C. Place your chicken on a chopping board and rub it with mustard, lemon zest, butter/margarine, chopped rosemary and thyme leaves. Season your chicken well with salt and pepper.

Step 2

Place your potato wedges either in the Bon Appetit Cast Iron dish (if roasting your chicken in the oven) or on the round metal tray if using your Capri Convection Oven. Add the butternut to the potato wedges, drizzle with oil and season to taste. Place the prepared chicken on top of the veggies and lay lemon slices on the chicken.

Step 3

Roast, uncovered, in the oven or convection oven for 45 – 60 minutes or until the chicken is cooked through and the potatoes are soft.