2 tsp dried oregano, plus extra 2 tsp
1 tsp sweet paprika, plus extra 1 tsp
150g unsalted butter, softened
Sea-salt flakes and freshly ground black pepper, to season
1.6kg whole chicken
1 lemon, halved
6 cloves garlic, smashed
1 medium purple sweet potato, skin on, cut into 3cm rounds
1 large fennel, cut in 4 lengthways, fronds reserved
3 carrots, thickly sliced
3 medium parsnips, halved lengthways
2 large desiree potatoes, cut into 3cm rounds
1/3 cup extra virgin olive oil
150ml white wine or water
Lemon wedges, to serve
Preheat oven to 180°C fan-forced (200°C conventional).
Mix oregano and paprika through butter. Season. Gently stuff butter under the skin of the chicken, all over. Put lemon halves and garlic in chicken cavity.
Toss sweet potato, fennel, carrot, parsnip and potato in a large, wide roasting tray with extra virgin olive oil and season well.
Sit chicken on top of vegetables in tray. Scatter over extra oregano and paprika. Pour white wine into tray. Roast, covered with foil, for 30 minutes. Uncover and roast for 40 more minutes. Remove tray from oven and let chicken rest for 10 minutes. Spoon tray juices over top of chicken and garnish dish with reserved fennel fronds. Serve with lemon wedges.
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