1 lemon juice and zest
2 tablespoons tarragon
1 tablespoon sage
1 tablespoon rosemary
1 tablespoon parsley
1 tablespoon thyme
2 cloves garlic
olive oil
1 chicken
salt and pepper
vegetables to roast a selection of pumpkin, potato, sweet potato, carrot, parsnip or beetroot.
Heat the oven to 180 C. Chop the herbs, crush the garlic and mix together with the lemon, oil and salt and pepper. Cut the chicken in half and rub the herb mix into the chicken and put on a rack above the peeled vegetables that are in a baking dish cut into approximately 3cm pieces and rubbed with oil. Bake for about 1 hour or until cooked through and the vegetables are cooked too.