Roast Chicken with VeggiesServes 4-6

Roast Chicken with Veggies

Serves 4-6

Meal Prep

Prepare to conquer your weekly meal prep with our Whole Roast Chicken—a versatile and time-saving dish that will become the cornerstone of your weeknight dinners. This succulent and flavourful roast chicken is seasoned to perfection, yielding juicy meat and crispy skin with every bite. With leftovers that can be repurposed into sandwiches, salads, and soups, this meal prep essential ensures you'll have delicious and nutritious meals at your fingertips all week long.


  • 1 Small Whole Chicken (Roughly 1.2kg)

  • 2 Sweet Potatoes

  • 2 Beetroots

  • 2 Red Onions

  • 1 Bulb Garlic

  • 1 Lemon

  • 2 Tbsp. Avocado Oil or Olive oil

  • Maldon Sea Salt And Fresh Pepper


  1. Preheat the oven to 200ºC

  2. Put the chicken in a large roasting tin

  3. Zest the lemon. Rub onto chicken with 1 tbsp. of avocado oil and a big pinch of salt, massaging every part of the chicken

  4. Cut the lemon in half and stuff inside the chicken

  5. Cut the beetroot and sweet potato into 1 inch chunks and quarter the onions

  6. Place in a bowl. Add 1 tbsp. oil and a pinch of salt

  7. Separate the garlic into cloves and give them a solid bash with the flat of a knife

  8. Stuff half the cloves into the chicken, scattering the rest in the roasting tray

  9. Roast the chicken for 20 minutes then turn down the oven to 180ºC

  10. Add the veg to the roasting tray and let them cook with the chicken for a further 50 minutes until the chicken is cooked through and the juices run clear

  11. Let the cooked chicken rest for 10-15 minutes, keep basting the chicken and serve with roasted veg