Herb & Cranberry Roast Chicken with Vegetables

Ingredients

• 4 piece(s) Potatoes
• 6 piece(s) Carrots
• 1 piece(s) Onion
• 1 oz Whole chicken
• 120 ml Chicken stock
• 1 tsp Dried thyme
• 1 tsp Chopped fresh rosemary
• 1/4 tsp Freshly ground black pepper
• 120 g Fresh cranberries
• 15 tbsp Olive oil
• 1/4 tsp Salt

Instructions

1. Preheat the oven to a hot temperature.
2. Put the potatoes, carrots, and onion in a large roasting pan, add olive oil, rosemary, thyme, salt, and black pepper, then toss to coat evenly.
3. Place the peeled chicken pieces on top of the vegetables.
4. Mix chicken stock, thyme, black pepper, and cranberries, then pour evenly over the chicken and vegetables.
5. Roast until the chicken is fully cooked through and the vegetables are tender; during roasting, baste the chicken with the pan juices a couple of times at regular intervals.
6. Let rest for a short while after removing from the oven, then serve.

Storage and Meal Prep Tips