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Wash and dry the chicken. Mix half of the salt and pepper and all of the sugar, lemon juice and chopped herbs together.
Rub this mixture into the skin and cavity of the chicken. Set aside for as long as possible. Toss the pumpkin with some
of the remaining salt and cinnamon. Season the potatoes with the balance of the salt and pepper.
Heat up the Roast Pan on high heat for about 5 minutes. Brush the surface with oil. Place the chicken breast-side down
in the centre of the dish. Add the potatoes on the edge around the chicken. Cover with the lid. Turn the heat down to
medium and roast for 20 minutes. Turn the chicken breast-side up and place the pumpkin pieces among the potatoes.
Carry on roasting for another 40 minutes, or until the liquid runs clear when inserting a skewer into the thickest part of
the breast. Turn the vegetables from time to time to prevent the pumpkin from burning.
Lift the chicken and vegetables out of the Roast Pan while you make the gravy. Pour the cup of water into the Roast
Pan. Scrape the pan a little to lift all the meats’ juices from the pan. Reduce until liquid has halved. Strain and serve
with the chicken. NB: Other vegetables such as zucchini and carrots can be added in towards the end. Serves 4-6.
ROAST CHICKEN WITH VEGETABLES
1 whole chicken, no more than 1,5kg
1 pinch of sugar
2 tablespoons salt
1 teaspoon coarsely ground black pepper
2 tablespoons lemon juice, optional
1 tablespoon each: thyme, rosemary, sage, finely chopped
1 cup of water for gravy
1kg pumpkin, cut into 2cm thick pieces
Sprinkle of cinnamon
1kg potatoes, sliced into 1cm thick discs
Salt and pepper to taste
1 tablespoon oil
10
REQUIRED SURFACE
Roast Pan
Brush the tin foil with butter or oil. Toss all vegetables and herbs in the remaining butter or oil. Divide the vegetables
equally into 6-8 parcels or make one large parcel. Fold the edges in twice, so as not to allow any steam to escape.
Cook over the Roast Pan for 30 minutes.
Open the parcels slowly to allow the steam to escape gently, and take care as they will be very hot! Add more butter
and herbs over the vegetables before serving. Alternatively, you can serve with a garlic/ginger vinaigrette.
Serves 6-8 as an accomaniment or 4 as a main meal.
ROASTED VEGETABLE PARCELS
2 medium sweet potatoes
2 cups butternut/pumpkin/squash, diced
2 medium onions, halved
2 heads of fennel, cut into 1cm slices
6 baby marrows/zucchinis, halved lengthwise
1 small aubergine/egg plant, diced
1 teaspoon garlic, minced
1 teaspoon thyme, chopped
1 teaspoon sage, chopped
¼ cup citrus juice (oranges, lemons or limes)
2 tablespoons butter or oil
Tin foil for parcel/s
11
ROAST PANROAST PAN
REQUIRED SURFACE
Roast Pan
7


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