Chilli Roasted Chicken with Caramelized Vegetables

Every time she makes it, the result is the same: golden, crispy skin wrapped around perfectly moist, flavorful meat. Infused with chilli oil and herbs, it’s a comforting dish with just the right kick to elevate a traditional roast. Paired with a colorful medley of caramelized root vegetables, this one-pan wonder is more than a Sunday staple — it’s a celebration of bold flavors and home-cooked warmth.

Whether for a weekend gathering or a special family dinner, this dish never fails to impress. Enjoy!

Ingredients

• 1 organic free range chicken (approx. size 16 or ~1.6–1.8 kg)
• 3 tbsp high quality chilli oil (Bitton brand preferred)
• 2 medium carrots peeled and quartered
• 1 large Spanish onion skin on, quartered
• 3 medium Desiree potatoes quartered
• 1 large cob of corn quartered
• 1 small sweet potato quartered
• 1 whole garlic bulb cloves separated but unpeeled
• 1 sprig each of thyme, rosemary, parsley, sage leaves only
• sea salt to taste

Instructions

• Preheat the oven to 200°C (390°F).
• Cut all vegetables into similar-sized chunks for even cooking.
• Place the garlic cloves inside the cavity of the chicken. Rub 2 tablespoons of chilli oil all over the skin and season generously with sea salt.
• Heat a large deep non-stick baking tray over medium-high heat on your stovetop or barbecue. Add 1 tablespoon of chilli oil and heat until just smoking.
• Sear the chicken on all sides for about 20 minutes total, until well browned.
• Remove the chicken from the tray and add the prepared vegetables and herb leaves.
• Place the chicken breast-side up on top of the vegetables and transfer the tray to the oven.
• Roast for 35–40 minutes, or until the skin is golden and crispy and the chicken is fully cooked (internal temperature of 75°C/165°F in the thickest part, or juices run clear).
• Rest for 5–10 minutes, carve, and serve with the roasted vegetables.