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Roasted Chicken with Vegetables

Monday, November 23, 2020

Serve a classic roast chicken recipe with veggies packed with not only nutrition but a burst of varied flavors, crispiness, and juiciness. A comforting food for a family lunch or dinner.


1 free-range whole chicken
2 carrots
200 g broccoli
200 g cauliflower
10 cm celery
250 g potatoes
2 onions
2 cloves of garlic
2 tsp of Provence herbs
Salt and pepper


Preheat the oven to 210 ° C.
Wash and peel all the vegetables.
In a lightly-greased baking dish, place the chicken in the center, season generously with salt and pepper inside and out.
Stuff it with the peeled and chopped onion and the Provence herbs.
Add all the vegetables cut into slices or sticks at the base, around the chicken. Season to your liking.
Add water halfway up and roast for 1 hour and 15-20 minutes. To check, pierce the thigh with a skewer.
Once the cooking is finished, arrange the chicken with the vegetables on a plate.
Serve and enjoy!