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One-Pot Autumn Chicken with Vegetables and Peri Peri Seasoning

One-Pot Autumn Chicken with Vegetables and Peri Peri Seasoning

Ingredients

  • 1 whole chicken (about 3-4 pounds)
  • Salt and pepper, to taste
  • 2 tablespoons peri peri seasoning
  • 2 tablespoons olive oil
  • 1 onion, peeled and cut into wedges
  • 3-4 carrots, peeled and cut into chunks
  • 2-3 parsnips, peeled and cut into chunks
  • 1 small butternut squash, peeled, seeded, and cut into chunks
  • 4-5 garlic cloves, peeled
  • Fresh parsley, for garnish

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Pat the chicken dry with paper towels. Season the inside and outside of the chicken with salt, pepper, and peri peri seasoning. Rub the seasoning all over the chicken.

Step 3

In a large bowl, toss the onion wedges, carrot chunks, parsnip chunks, butternut squash chunks, and garlic cloves with olive oil, salt, and pepper.

Step 4

Place the seasoned chicken in the center of a roasting pan. Surround the chicken with the prepared vegetables.

Step 5

Roast in the preheated oven for about 20 minutes per pound, plus an additional 15 minutes. The internal temperature of the thickest part of the chicken should reach 165°F (74°C), and the vegetables should be tender and golden brown.

Step 6

Once the chicken is cooked through, remove it from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute, keeping the chicken moist.

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