Roast Chicken, Crispy Sesame Potatoes and Vegetables


  1. Preheat oven to 220°C and line 2 baking trays with baking paper. Place chicken on baking tray and cook for 30-35 minutes or until cooked and golden (cooking time is based on a 1kg chicken). Remove from oven, cover and leave to rest for 15 minutes before slicing. Save 1/3 of the chicken for Thursday’s recipe.
  2. While chicken is cooking, chop the potatoes into 1cm cubes and place on baking tray. Thinly slice the onions and toss with potato. Drizzle with oil, sprinkle with sesame seeds and season with salt and pepper. Bake for 40 minutes or until golden and crisp.
  3. Slice carrots. Cook them and the beans in lightly salted boiling water for 3 minutes or until just tender and cooked. Drain and serve with slices of chicken and potatoes.

TIP: Serve with fresh rosemary from your garden.