Ingredients

Method

STEP 1 | Slice up your favourite roast veggies. We used potato, pumpkin, sweet potato and onion. Drizzle with olive oil and sprinkle with dried rosemary and basil. Cook for 45 min to 1 hour or until golden brown.



STEP 2 | Zest the lemon into a small dish and place to the side. Cut the remaining lemon into 5-6 slices.



STEP 3 |

Lift the skin from the chicken flesh with a spoon or your finger by gently sweeping under the skin on the breast area and down to the thigh and drum stick.



STEP 4 | Soften the butter in a small bowl and add the garlic, lemon zest and 1 teaspoon of lemon juice ( we used the ends of the sliced lemon), salt and pepper. Mix until well combined.





STEP 5 | Spoon the butter mix and spread under the skin of the chicken on the breast and down the legs.

