This really is a no-fuss approach to entertaining for the Easter season. Twenty minutes preparation. Leave for just an hour and half in the oven and you have a really great family meal.
1.5kg (approx. weight) whole Manor Farm Chicken
2 Keelings Irish green peppers , (Optional)
2 teaspoons of Avonmore butter, softened
2 sprigs O’Hanlon Herbs rosemary
500g Irish potatoes, peeled and quartered
2 table spoons of olive oil
2 large onions, peeled and quartered
3 carrots, peeled and cut into chunks
Sea salt and pepper
- Pre-heat the oven to 240oC . Peel, wash and prepare your veg.
- Put all the vegetables; potatoes, onions, carrots, (peppers) and rosemary into a deep rectangular roast dishing. Season generously with sea salt and pepper. Drizzle with two tablespoons of olive oil and mix well.
- Place the chicken on top of the vegetables on the roast tray. Rub with the butter and season generously with salt and pepper.
- Reduce the heat on the oven to 200oC. Cook the chicken and vegetables for 1 hour and 30 minutes. Test to see if the chicken is cooked by pricking the middle of the chicken and check that the juices run clear.