Ingredients
- 1 whole chicken (about 3-4 pounds)
- Salt and pepper, to taste
- 2 tablespoons peri peri seasoning
- 2 tablespoons olive oil
- 1 onion, peeled and cut into wedges
- 3-4 carrots, peeled and cut into chunks
- 2-3 parsnips, peeled and cut into chunks
- 1 small butternut squash, peeled, seeded, and cut into chunks
- 4-5 garlic cloves, peeled
- Fresh parsley, for garnish
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Pat the chicken dry with paper towels. Season the inside and outside of the chicken with salt, pepper, and peri peri seasoning. Rub the seasoning all over the chicken.
Step 3
In a large bowl, toss the onion wedges, carrot chunks, parsnip chunks, butternut squash chunks, and garlic cloves with olive oil, salt, and pepper.
Step 4
Place the seasoned chicken in the center of a roasting pan. Surround the chicken with the prepared vegetables.
Step 5
Roast in the preheated oven for about 20 minutes per pound, plus an additional 15 minutes. The internal temperature of the thickest part of the chicken should reach 165°F (74°C), and the vegetables should be tender and golden brown.
Step 6
Once the chicken is cooked through, remove it from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute, keeping the chicken moist.
