Roast Chicken with Garlic-Infused Potatoes and Seasonal Veggies

Prepare the Chicken

1. Preheat the oven to 180°C (350°F).
2. Pat the chicken dry with paper towels (this helps crisp up the skin).
3. Rub the garlic-infused olive oil all over the chicken, including under the skin.
4. Sprinkle the thyme, oregano, salt, and pepper over the chicken. Stuff the cavity with lemon quarters and bay leaf for extra flavour.
5. Truss the legs with kitchen string (optional but helps keep the chicken moist).

Roast the Chicken

1. Place the chicken in a roasting tray, breast side up.
2. Roast for 45 minutes.
3. Baste the chicken with the juices from the tray every 15–20 minutes to keep it moist.
4. After 45 minutes, increase the oven temperature to 200°C (400°F) to crisp up the skin. Roast for another 15–20 minutes until the skin is golden and crispy.
5. Use a meat thermometer to check for doneness — the internal temperature at the thickest part should be 75°C (165°F).

Prepare the Potatoes

1. While the chicken is roasting, place the halved potatoes in a saucepan and par boil for 5 minutes. Drain, then put back into saucepan

2. Toss the par boiled potatoes with garlic-infused olive oil, smoked paprika, rosemary, salt, and pepper.

3. Spread them on a baking tray lined with parchment paper.
4. Roast for 30–35 minutes (alongside the chicken) until crispy and golden brown.
5. Stir halfway through for even crisping.

Prepare the Veggies

1. Boil or steam the green beans, broccoli and corrots for 3–4 minutes until tender but still crisp.
2. Drain

Rest and Serve

1. Once the chicken is done, let it rest for 10 minutes before carving — this helps the juices redistribute, keeping the meat moist.
2. Serve the chicken with the crispy potatoes and seasonal greens.
3. Drizzle the pan juices over the chicken and potatoes for extra flavour.