Roast chicken

The classic roast dinner receives an exotic makeover with the addition of spices, garlic and an injection of punchy tomato and zesty lemon. And unlike most roasts that are served with plenty of complex carbs, this one-dish-wonder is accompanied with green beans, red onion, cherry tomatoes and a sprinkling of feta. 

For the chicken

- 1 whole chicken
- 1 bunch of fresh thyme
- 1 teaspoon of chilli powder
- 1 teaspoon of smoked paprika
- 1 teaspoon of crushed garlic
- 3 tablespoons of olive oil
- 3 lemons
- 2 tablespoons of tomato paste mixed with  1 tablespoon of oil

For the roast veges
- 2 large handfuls of green beans

- 1 punnet of cherry tomatoes
- 2 medium sized red onions
- Half a block of feta


Mix the spices with the oil and brush all over the chicken. Layer a few sprigs of the thyme on top of the chicken and a few in the carcass. Half lemons and pop three halves inside the carcass and with kitchen string tie the legs together. Reserve the other half lemons. Season well with salt and pepper and put in a preheated 240 degree oven. Once you put chicken in, turn down heat to 200 degrees and cook for 1 hour and 20 minutes. I like to baste the chicken 3 or 4 times throughout its cooking time. To do this, carefully spoon pan juices to top of the chicken. This will keep it moist and juicy. 

With 15 minutes until the chicken is cooked, place beans that have been top and tailed, halved cherry toms and quartered red onion onto the tray. Drizzle with olive oil and season with salt. You may want to toss the veges once when there's 10 minutes of cooking time left. Also at his point take your tomato paste and oil mix and brush all over chicken.

To serve, sprinkle vegetables with feta, sprinkle fresh thyme leaves over chicken and squeeze fresh lemon juice over entire dish. 

Tip - to ensure your chicken is cooked prick the thickest part of both the thigh and breast - if the juices run clear you're good to go. But don't forget to let the chicken rest for 5/10 minutes. This will let the juices redistribute to ensure you've got a perfectly cooked, and not dry roast chicken. 

About the author
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Lauren Matthews

Lauren Matthews is from The Kitchen Collective. What’s that? It’s a collective of things that happen in the Kitchen. Food writing and styling, Lauren is also the food editor of Remix Magazine. When she’s not working in the big bad publishing world, Lauren and her team are feeding a host of top fashion brands, corporates and private clients with her boutique catering company - the kc.