One Pot Roasted Chicken and Veggies

Ingredients

For the Marinade

5-6 Cloves of Garlic minced

1/2 Cup chopped Flat Parsley

2 sprigs or Rosemary

3 sprigs of Thyme

1 1/2 Tbsp Harissa

1 Tsp ground coriander

1 Tbsp roasted garlic salt

Pinch of coarse sea salt

Fresh ground pepper

1 lemon zested and juiced

1/2 cup of extra virgin olive oil

For the roast

1 whole chicken

1 24oz package of baby potatoes halved

1 8oz package of cremini or Baby Bella mushrooms quatered

1 red onion cut into 1/8 chunks and separated into petals

1 Red or Orange Bell Pepper cut into 1 inch chunks

1/4 cup of Dry Sherry or any white wine

1/2 cup of chicken broth

1tbsp of passata

1 lemon cut into thick sliced

4 whole cloves of garlic smashed

Salt and Pepper

Marinade

Add your freshly minced garlic and parsley to a bowl then and add the harissa, ground coriander, the thyme and rosemary from one sprig of each, roasted garlic salt, salt, pepper, the zest and juice of a lemon, extra virgin olive oil and mix to combine and set aside.  You should have a nice marinade reflecting a dressing almost.

Roast

Preheat your oven to 375 degrees. While your oven heats up add your veggies into either a cast iron, sauté or rondeau pan and season with salt and pepper then add the wine, chicken broth and passata to it. Now place your whole chicken on top of the veggies and score the thighs and drums, this will help it marinate and cook evenly.  Next rub your marinade all over the chicken and ensure to get a good amount under the skin and in the slits of the drums, thighs and in the cavity.  Season with salt and pepper and add the sliced lemons smashed cloves of garlic, the two sprigs of thyme and the sprig of rosemary in the cavity of the chicken and ensure your wing tips are nicely tucked over the top and under the back of the chicken, this will prevent them from burning and make for a better presentation.  Place your whole pan in a 375 degree oven and cook until it reaches an internal temp of 160 degrees.  Carefully remove the chicken onto a board and let it rest for about 25 minutes before carving. While it's resting, place your pot on the stove, reduce your pan sauce and thicken with a little starch. Serve and Enjoy!

Tips

Cover the chicken for the first 30 minutes to avoid it getting too dark and more importantly baste every 15 minutes.