Roast Chicken & Root Vegetables –

ninjatestkitchen.eu

Margo Bowes

135kg whole chicken

1 ½ tbsp light olive oil

A few sprigs of thyme

½ lemon, cut into 4

4 garlic cloves, unpeeled and bashed with back of a knife

salt and pepper, to taste

subheading: For the vegetables:

450g charlotte potatoes (approx. 8), cut in half lengthways

250g small carrots (approx. 4), peeled and cut in half lengthways

250g medium parsnips (approx. 2), peeled and cut into 4 lengthways

2 medium red onions, peeled and each cut into 4 wedges

3 tbsp light olive oil

Few sprigs rosemary, roughly torn

subheading: COOKING MODE:

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