Baked Garlic and Herb Chicken

Some nights you just feel like a roast but want something a little different. If that’s the case- this one’s for you. This is an easy and delicious roast chicken flavoured with lots of garlic to fight off any bugs and aromatic and fresh herbs. The tomatoes and red wine vinegar add an extra zest that spice things up a little. Great for the whole family:)

Preparation time: 15 minutes
Cooking time: 50 minutes
1 whole chicken, butterflied
1 punnet cherry tomatoes
5 cloves garlic, peeled and squashed with back of knife
300g sweet potato, peeled and sliced into approx 1cm thick pieces
3 potatoes, peeled and sliced
2 tablespoons red wine vinegar
1/3 cup parsley, chopped
2 sprigs rosemary, leaves removed
salt and pepper, to taste

1. Place tomatoes, garlic, sweet potato, potato, vinegar and parsley in a bowl and mix well. Pour onto a baking tray lined with baking paper. Seson with salt and pepper.
2. Place chicken on top of vegetables and season with salt, pepper and rosemary leaves. Cover with baking paper and bake for 30 minutes. Remove paper and bake a further 20 minutes.
3. Serve with vegetables and steamed broccoli if desired.
Serves 4

Note: To butterfly chicken, cut down either side of the back bone of chicken with kitchen shears then press down to flatten.

Nutrition information/ Per serve
Calories: 452 Fat: 6.84g Carbs: 69.87g Fibre: 7.38g Sugars: 6.53g Protein: 27.13g