Recipe Seven Colours Roast Chicken, Beetroot & Bean Salad Woolworths

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Chicken thighs are more affordable and remain juicy when cooked.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeños provide heat with more availability.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

Preheat the oven to 375°F (190°C).

Clean and pat dry the whole chicken.

Blend garlic, ginger, thyme, scotch bonnet pepper, soy sauce, lime juice, brown sugar, olive oil, black pepper, and salt to create a marinade.

Rub the marinade all over the chicken, including under the skin.

Chop bell peppers, onion, carrots, and potatoes into large chunks.

Arrange the chopped vegetables in the bottom of a roasting pan.

Place the marinated chicken on top of the vegetables in the roasting pan.

Roast in the preheated oven for 1 to 1.5 hours, until the chicken reaches an internal temperature of 165°F (74°C).

Baste the chicken with the pan juices every 30 minutes.

Remove the chicken from the oven and let it rest for 10 minutes before carving.

Serve the chicken with the roasted vegetables.

Cooking Techniques

Spice Level: