Juicy Roast Chicken with Hasselback Potatoes and Root Vegetables

[[ recipeID=recipe-8kh1w37z1, title=Juicy Roast Chicken with Hasselback Potatoes and Root Vegetables ]]

Juicy Roast Chicken with Hasselback Potatoes and Root Vegetables

Servings: 4


  • Prep Time: 30 mins
  • Cook Time: 1 hours 30 mins
  • Total Time: 2 hours 0 mins


  • 1.8 kg whole chicken
  • 1 whole garlic head, halved
  • 8 potatoes
  • 4 large carrots
  • 4 large parsnips
  • 30 g butter, cut into pieces
  • Fresh rosemary and thyme, chopped
  • Olive oil
  • Salt and pepper
  • You will also need...

    • Two large baking trays


    1. Heat oven to 200C/fan 180C
    2. Rub the chicken with olive oil and season with rosemary, thyme, salt and pepper.
    3. Place the chicken in the baking tray together with the garlic
    4. Bake in the middle of the oven for about 1 hour 20 min (internal degree of chicken to be 74C) then leave to rest for at least 10 minutes to keep all of those juices in before slicing.
    5. When the chicken is placed in the oven wash and scrub the vegetables and then carefully slice each one at similar intervals the whole way along and place in a large baking tray. A tips can be to use chopsticks or wooden spoons on either side of the vegetable to make sure you don't cut the whole way through.
    6. Drizzle the vegetables with olive oil making sure all vegetables are coated with oil and season with salt and pepper. Turn vegetables upside down so the cuts face the baking tray and scatter over the butter.
    7. Roast vegetables for about 20 minutes before you remove the tray from the oven, turn all vegetables, cuts facing upwards. Season with fresh rosemary and thyme and pop back into oven for about 40 minutes, until vegetables are golden and crispy.
    8. Serve warm with your favourite gravy or sauce.