Whole Roast Chicken and Vegetables 

Recipe by: Chef Luhorna 'Lulu' Southgate
 
Serves: 4-8
Recipe time: 40-50 MIN
 
Ingredients
1 whole chicken
1/2 cup butter
2-4 tbsp olive oil
1 tbsp paprika
1 tbsp salt
1 tbsp pepper
10gr thyme
1 red onion
3 medium carrots
3 sweet potatoes
1 piece cooking string

Method
Rinse the chicken and the vegetables.
Place the butter and thyme under the skin of the chicken using your hands.
Then it's time to truss the chicken. This ensures it cooks as evenly as possible. Tie the legs together using a piece of cooking string.
Brush the chicken with olive oil.
Mix together the salt, pepper and paprika and rub all over the chicken using your hands, adding more olive oil to help distribute the spices well if needed.
Place chicken onto a baking pan.
Cut the vegetables into medium sized portions and place onto the baking pan with the chicken.
Preheat the oven to 220°C (turn it down to 175°C) 12 min after placing the chicken in the oven.
The trick to getting perfectly juicy chicken is preheating the oven to 220°C then turning it down. This seals the juices in as soon as possible then cooks the chicken at a uniform temperature.
Remember to let your chicken rest at least 15 minutes before slicing for the juiciest results. 

Serve hot and enjoy!!