Yields8 ServingsTotal Time1 hr

Ingredients

Marinade
 120 ml (½ C) olive oil
 10 ml (2 tsp) Hinds Mixed Herbs
 10 ml (2 tsp) Hinds Paprika
 20 ml (4 tsp) salt
 20 ml (4 tsp) Hinds Chicken Spice
Chicken
 2 whole roast chickens
 700 - 800 g baby potatoes
 400 - 500 g cubed pumpkin
 400 - 500 g cubed sweet potato
 3 red onions, peeled and quartered
 250 g cherry tomatoes
 Handful fresh thyme
 1 sliced lemon

Method

Marinade
1

1 Combine the olive oil, Hinds Mixed Herbs, Hinds Paprika, salt and Hinds Chicken Spice in a bowl.

Chicken
2

1 Preheat the oven to 200°C. Place the chicken in an oven dish and evenly brush the marinade over the meat. Arrange the baby potatoes, pumpkin, sweet potato, red onion, cherry tomatoes, thyme and lemon around the chicken. Roast for 50 - 60 minutes until the meat is cooked through.

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Ingredients

Marinade
 120 ml (½ C) olive oil
 10 ml (2 tsp) Hinds Mixed Herbs
 10 ml (2 tsp) Hinds Paprika
 20 ml (4 tsp) salt
 20 ml (4 tsp) Hinds Chicken Spice
Chicken
 2 whole roast chickens
 700 - 800 g baby potatoes
 400 - 500 g cubed pumpkin
 400 - 500 g cubed sweet potato
 3 red onions, peeled and quartered
 250 g cherry tomatoes
 Handful fresh thyme
 1 sliced lemon

Directions

Marinade
1

1 Combine the olive oil, Hinds Mixed Herbs, Hinds Paprika, salt and Hinds Chicken Spice in a bowl.

Chicken
2

1 Preheat the oven to 200°C. Place the chicken in an oven dish and evenly brush the marinade over the meat. Arrange the baby potatoes, pumpkin, sweet potato, red onion, cherry tomatoes, thyme and lemon around the chicken. Roast for 50 - 60 minutes until the meat is cooked through.

Classic Roast Chicken With Potatoes & Gravy
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