Contact GPW

Have any recipe requests, cooking questions or just want to say hi?  The GPW would love to hear from you!

Please use the form to send her a message. If you would like a reply, please include your email address.


123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Succulent Roast Chicken + Veg

Serves 4

Preparation Time: 15 mins +marination / Cooking Time: 1 hr 30 mins

A good roast chicken is loved by everyone in my house – even the Good Parsi Kid!  I’ve tried a few different methods to cook the chicken, but have found the best way to get a juicy and tender toast is to cook it at low temperatures for a long period of time. You can add whatever vegetables you prefer, and whatever spices/herbs you like on your chicken. Please note that cooking times can vary slightly depending on the size of your chicken, as mentioned in the recipe.


  • 2 tbl olive oil
  • 1 tbl mixed herbs and spices (ideas: oregano, onion powder, thyme, basil, paprika, chilli, cumin)
  • 1 whole chicken, excess fat and organs removed (approximately 1.5 kg)
  • 2 tsp salt
  • 1 lemon
  • 10 cloves of garlic
  • 1 brown onion, peeled and chopped into 1 inch chunks
  • 2 Carrots, peeled and chopped into 1 inch chunks
  • 1 large Zuccini, washed and chopped into 1 inch chunks
  • 2 large Japanese eggplants, washed and chopped into 1 inch chunks
  • 3 medium potatoes, peeled and chopped into 1 inch chunks
  • Few grinds of pepper

TIP – You can also use a readymade chicken rub mix if you like. There are some good ones out there with natural ingredients!


  1. Mix the olive oil and mixed herbs and spices in a medium bowl.
  2. Add the chicken and coat properly with the herb and oil.
  3. Cut the lemon into quarters and squeeze the juice evenly over both sides of the chicken. Push the juiced lemon quarters into the chicken cavity.
  4. Sprinkle the salt evenly on both sides of the chicken, and leave the chicken to marinate for at least an hour or overnight, if possible.
  5. Shortly before you’re ready to roast, preheat oven to 150⁰C.
  6. In a medium oven roasting pan, scatter the cloves of garlic, onion, carrots, and potatoes.
  7. Add a few grinds of pepper to the vegetables and roughly mix. NOTE – No oil is required as the juices from the chicken coat the vegetables and assist in cooking.
  8. Place the chicken on top of the vegetables, breast side up, and place roasting dish into the middle of the oven.
  9. Cook for 45 minutes, then remove the roasting dish from the oven and remove the chicken onto a large plate. TIP – I find the best way to remove the chicken is to insert a pair of tongs into the cavity, press a fork into the opposite end and carefully lift on to the place.
  10. Add the zucchini and eggplant to the dish, and toss to coat all vegetables in the chicken fat/juices.
  11. Place the chicken back on top of the vegetables, this time thigh side up and cook for a further 15 minutes.
  12. Increase the oven temperature to 180⁰C, and cook for remaining 30 minutes. NOTE – Depending on the size of your chicken, you may need more or less time at this temperature. The best way to check is to insert a knife/skewer in the join of the thigh and body of the chicken and gently press to see if the juices run clear. If there is a hint of pink the chicken needs to be cooked for 10-15 minutes longer. Keep checking at 10 minute intervals to make sure you don’t overcook and dry out the chicken.
  13. Once the chicken is properly cooked, remove dish from the oven and cover with the matching lid or foil. Leave to rest for 15-20 minutes.
  14. Remove lemon from the chicken cavity.

Carve up the chicken into quarters or eighths, and serve with vegetables and your favourite tomato/chilli sauce or gravy.

Enjoy! GPW