• 30 g unsalted butter
  • 1 tbsp garlic, pepper and chilli seasoning
  • 1 tbsp sun-dried tomato paste
  • 15 g fresh thyme
  • 2 kg whole chicken
  • 500 g baby potatoes, larger ones halved
  • 600 g parsnips, peeled and quartered lengthways
  • 4 -5 mixed peppers, deseeded and cut into wedges
  • 1 tbsp vegetable oil
  • 1 red chilli, deseeded and finely chopped


  1. 1

    Preheat the oven to 180ºC, fan 160ºC, gas 4. In a small bowl, mix together the butter, garlic, pepper & chilli seasoning, tomato paste and the leaves from 4 sprigs of thyme.

  2. 2

    Put the chicken into a large roasting tin and, using clean hands, rub the butter mixture all over the skin. Stuff half of the remaining thyme into the chicken cavity – remember to wash your hands afterwards.

  3. 3

    Add the potatoes, parsnips and peppers to the tin. Drizzle the oil and the remaining thyme sprigs over the veg, and scatter the chopped chilli over the chicken.

  4. 4

    Roast in the oven for 1 hour 45 minutes until cooked – the juices should run clear when a skewer is inserted into the thickest part of the thigh. Cover the chicken with foil halfway through cooking to prevent the butter from burning.

  5. 5

    Remove from the oven and set aside for 15 minutes – keep the tin covered with foil so the veg stays warm. Carve the chicken and serve 120g per person with the roasted vegetables.

Nutritional Details

Each serving provides
  • Energy 5447kj 1301kcal 65%
  • Fat 82.5g 118%
  • Saturates 23.7g 119%
  • Sugars 9.5g 11%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 595kj/142kcal

Each serving provides

34.0g carbohydrate 10.4g fibre 100.4g protein

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