Student Recipe: Roast Chicken and Vegetables

October 12, 2016


There’s nothing nicer than a roast. Hearty, filling and healthy ( if you use lots of veggies) it is nutritious, filling and really quite easy. You can choose what veggies you use, but traditionally starchy vegetables such as potato, pumpkin, sweet potato, parsnips and other tuberous vegetables are used. Roast beetroot makes for delightful, twist to your roast veggies. For a fully nutritious well rounded meal throw in some greens such as beans, peas or broccoli. If you’re feeling adventurous use a whole roast chicken but for the purposes of this recipe, we’re using chicken pieces which is a bit quicker and easier, as you don’t need to do stuffing or gravy.

Serves 4


500g Mixed chicken pieces. (think drumsticks, thighs, wings, breasts or even  a combination)

4 medium size potatoes

500 g butternut pumpkin, chopped into squares

250g sweet potato chopped into squares

6 cloves of garlic

Fresh thyme

Fresh tarragon

Salt and pepper

Olive oil


Pre heat oven to 180 degrees

Peel potatoes , chop into quarters and par boil until almost cooked

Peel sweet potatoes and pumpkin and any other veggies

Place vegetables in large baking dish, cover well with oil, herbs and seasoning
Place in oven for 45 minutes or until golden brown. Turn vegetables at least twice

Meanwhile, place chicken pieces in medium baking dish. Cover with seasoning, herbs and oil and bake for 30 minutes or until golden brown.