Roast chicken and vegetables

90 min · Serves 4

A Kubbord recipe

Steps written by Kubbord

What goes in

• 1chicken
• 800 gpotatoes
• 3carrots
• 2onion

How to cook it

1. Preheat the oven to 200°C (400°F).
2. Cut the 2 onions in half, and chop the 800 g potatoes and 3 carrots into bite-sized chunks.
3. Place the halved onions cut-side down in the center of a 23x33 cm (9x13-inch) roasting pan, and set the chicken directly on top of the onions.
4. Arrange the potatoes and carrots around the chicken in an even layer.
5. Roast for about 1 hour and 20 minutes, until the chicken skin is golden and crispy, an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C), and the vegetables are tender when pierced with a fork.
6. Transfer the chicken to a carving board and let it rest for 20 minutes before carving and serving with the roasted vegetables.

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