Family Style Whole Roasted Chicken

Scott Parker joins us in the kitchen to whip up an incredible festive spread!

Ingredients:

 

  • 3 Tbsp olive oil

  • 3 onions, quartered

  • 4 carrots, roughly chopped
  • 
5 – 6 rosemary sprigs

  • 6 cloves garlic, peeled

  • 3 Tbsp cajun chicken seasoning

  • 1 Tbsp cumin

  • 1 Tbsp paprika

  • 1 whole chicken
  • 
salt & pepper 


  • To serve: 
Sides of your choice
 

How To Make Roast Chicken

  1. Preheat oven to 200°C. Place onions, carrots, rosemary and garlic into a large baking tray, season with salt, pepper and drizzle over a generous amount of olive oil. Toss the vegetables until well coated then set aside.
  2. Pat the chicken dry using paper towel, then combine cajun chicken seasoning, cumin and smoked paprika and rub the spice mixture all over the chicken. Place the chicken on top of the vegetables, cover with foil and bake for 35 minutes.
  3. After 30 minutes remove the foil and bast the chicken with the pan juices. Bake for another 20 – 25 minutes uncovered until the chicken is cooked through, crispy and the vegetables are tender. Allow the chicken to rest for 10 minutes before carving.

Ingredients:

 

  • WW Roast Potato Seasoning 60 g
  • 1 x 700g Baby Potatoes with garlic & herb butter

How To Make Quick & Easy Roast Potatoes

  1. Preheat oven to 200°C. Snip the packet, then place into the microwave for 8 – 10 minutes, until tender. Transfer to a baking dish, drizzle with olive oil and sprinkle over roast potato seasoning. Place into the preheated oven and roast for about 10 – 12 minutes until golden brown & crispy.

Ingredients:

 

  • 6 baby carrots, halved
  • Tbsp olive oil, to drizzle
  • 3Tbsp (45 ml) Greek yoghurt
  • 1/2 lemon, juiced and zested
  • sea salt and freshly ground black pepper, to taste
  • tbsp sesame seeds, toasted
  • micro rocket (or other micro herbs)

 

How To Make Warm roasted carrot salad with yoghurt

  1. Pre-heat the oven to 180°c.
  2. Place the carrots in a roasting dish and drizzle over the olive oil. Season with salt and pepper and place in the oven.
  3. Allow to roast for 35 minutes or until slightly caramelised and just cooked through.
  4. To serve, combine the yoghurt, lemon juice, zest and seasoning and mix well.
  5. Spread the yoghurt on a serving plate and top with the roasted carrots.
  6. Sprinkle with sesame seeds and micro rocket leaves before serving.

Ingredients:

 

  • 700g Cauliflower florets
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 400ml Simply Heat Cheese Sauce
  • 400ml Simply Heat Bechamel Sauce
  • ½ cup grated parmesan cheese
  • 4 cups cheddar cheese, or any cheese of your choice grated

How To Make Cheesy Cauliflower Bake

  1. 
Cook the cauliflower florets according to the packet instructions. Once cooked, drain and set aside. Heat butter and oil in a large cast iron skillet over medium heat. 
  2. Add the minced garlic and sauté for 1-2 minutes, then add in spices and cook until fragrant. Add the cooked cauliflower florets to the skillet. Toss to combine. Pour in the Simply Heat Cheese Sauce and Simply Heat Bechamel Sauce, followed by the ½ cup of grated parmesan and 1 cup of cheddar cheese. 
  3. Stir everything together to create a creamy mixture. Sprinkle the remaining cheddar cheese over the top of the cauliflower mixture, ensuring an even layer. 
  4. Place the skillet into a preheated oven at 180°C, and bake for about 15 minutes, or until the cheese has melted and is golden brown on top.