The perfect pot roast chicken

For the Chicken:

• 1 large whole chicken
• 30ml (1 Tbsp) butter
• Handful rosemary, picked
• Handful parsley, chopped
• 10ml (2 tsp) chilli flakes
• 10ml (2 tsp) smoked paprika
• 1 orange
• Salt and pepper, to taste
• Food Lover’s Blended Seed & Extra Virgin Olive Oil

For the Vegetables

• 4 large potatoes, washed and cubed
• 4 large carrots, washed and peeled
• ½ butternut, peeled and cubed
• 5 garlic cloves, peeled
• Rosemary, chopped, to taste
• Salt and black pepper, to taste

• Pre-heat the oven to 180°C.
• Mix together the butter, rosemary, parsley, chilli flakes and smoked paprika. Season the flavoured butter to taste and add the zest of the orange.
• Gently rub this mixture underneath the skin of the chicken and also some on top of the skin.
• Cut the orange in half, or, if it is too large, into slices, and place them into the cavity of the chicken.
• Place the chicken into an oven-proof dish.
• For the vegetables, arrange the potato cubes, whole carrots, butternut cubes and whole garlic cloves around the chicken. Season to taste, sprinkle with rosemary and drizzle with a dash of oil.
• Roast the chicken and vegetables for about 1 hour or until golden brown and cooked all the way through.