A hearty one-pan wonder from the Taste Masters Season 6 winner, Lucky. This dish brings all the comfort of a Sunday roast with none of the fuss. Juicy whole roast chicken, seasoned to perfection, roasted over a bed of vibrant, flavour-packed veggies—all in one pan. It’s the kind of meal that fills the house with the smell of home.
1 whole chicken (1.5–1.8 kg) 2 lemons (1 halved, 1 zested and juiced) 6 garlic cloves (crushed) 3 tbsp olive oil 1 tbsp honey (optional for glaze) 2 tsp Maldon salt Freshly ground black pepper 1 tsp onion powder A handful of fresh thyme and rosemary 1 bulb fennel, sliced (optional, for roasting) 6–8 baby potatoes, halved 1 punnet cherry tomatoes 1 red onion, quartered
Preheat the oven to 200°C (fan 180°C). Prepare marinade: In a bowl, mix lemon zest, lemon juice, olive oil, garlic, salt, pepper, onion powder, and chopped herbs. Season chicken: Pat the chicken dry. Stuff the cavity with the halved lemon and a few sprigs of rosemary and thyme. Rub the marinade generously all over the chicken and under the skin. Arrange vegetables: Scatter fennel slices, potatoes, red onion, and cherry tomatoes in a roasting pan. Drizzle with olive oil and season with salt and pepper. Roast: Place the chicken breast-side up on top of the veggies. Roast for 1 hour 20 minutes or until juices run clear and skin is golden. (Baste with pan juices halfway through.)
Rest: Let the chicken rest for 10 minutes before carving. Serve with roasted veggies and extra lemon wedges.
