Roast Chicken Dinner Meal Kit for 4
1 lemon, halved
2 teaspoons olive oil
Seasoning Mix (salt, pepper, rosemary, lemon zest)
Preheat oven to 180C. Lightly grease a roasting pan. Place a wire rack into roasting pan. Place uncooked whole chicken on roasting pan.
Pat dry the chicken until completely dry. Place both lemon halves into chicken cavity. Tie legs together with kitchen string.
Brush both sides of chicken with olive oil. Season chicken all over with our Fratelli seasoning mix. Place, breast-side up, onto rack in roasting pan. Roast for 45 mins to an hour or until juices run clear when chicken thigh is pierced with a skewer. Stand, covered, for 10 minutes. Serve, drizzled with pan juices and roast vegetables, if desired.
Chop and slice all vegetables evenly. This allows for more even cooking time and consistency.
Group vegetables based on their cooking time. Note: Root vegetables (potato, pumpkin, etc) take longer time to roast that cruciferous ones (broccoli, beans, onion). Group accordingly and place on separate pans to allow for the finish time of baking to be at the same time.
Avoid putting too many vegetables on one tray. This will often mean they won’t get as crispy or crunchy as you like. The more spread out they are the more golden and crispy they will become
Season appropriately– we love adding salt, pepper, crushed garlic cloves, olive oil and chilli. Fresh herbs are also delicious. Rosemary, thyme, and sage are our go to!
Our Gravy is already made and ready to go for you. When 5 minutes away from serving your dinner, place the gravy in a saucepan and bring to the boil. Once brought to the boil, take off the heat. Its ready to serve.