Roast Chicken And Vegetables - cooking recipe

Ingredients

3 lb chicken, butterflied
3 tbsp olive oil
1 None lemon, 1/2 zested and juiced, 1/2 cut into wedges
2 cloves garlic, minced
1/2 tsp cayenne powder
3 1/4 lb potatoes, peeled, quartered
1 lb winter squash, deseeded, cut into chunks
1 lb frozen baby peas, blanched
1/2 lb frozen green beans, blanched
None None gravy, to serve

Preparation

Preheat oven to 350\u00b0F.
Place chicken, breast-side up, on a rack in a roasting pan. Combine 2 tbsp oil, lemon zest, lemon juice, garlic and cayenne and brush over chicken. Add potatoes and pumpkin to a separate baking pan and drizzle with remaining oil and season. Roast for 50-60 mins, until chicken is golden and cooked through.
Let chicken rest, covered, for 5-10 mins then cut into 4 portions. Serve with roast vegetables, peas, green beans, lemon wedges and gravy.