Roast chicken and vegetable medley Roast chicken and vegetable medley

Try our take on this classic and comforting weekend-perfect dish.


Serves 4–6


55 minutes



  • 1.8kg whole chicken, cut into portions
  • 3 tbs olive oil
  • 2 tsp ground paprika
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 red onion, cut into wedges
  • 500g baby rainbow carrots, ends trimmed, halved lengthways
  • 500g potatoes, washed, cut into 3cm chunks
  • 1 zucchini, ends trimmed, thickly sliced
  • ½ red capsicum, cut into 2cm chunks
  • 1 cup chicken stock
  • 2 tbs honey
  • 1 tbs pistachio dukkah
  • Flat-leaf parsley leaves, to serve


Preheat oven to 220°C. Place chicken portions in a large bowl. Drizzle with half the oil and sprinkle with paprika, fennel and cumin. Season with salt and pepper to taste and toss to combine.
Heat a large oven-safe roasting pan over high heat. Add the chicken and cook, turning occasionally, for 5 mins, or until golden brown. Transfer to plate.
Heat the remaining oil in the pan. Add the onion, carrots and potatoes. Cook, turning occasionally, for 5 mins, or until golden brown. Remove pan from the heat and add chicken, zucchini and red capsicum. Drizzle stock and honey around the chicken and sprinkle through and vegetables are tender.
Sprinkle the chicken with parsley and serve immediately.

Originally published in The Costco Connection, May/Jun 2021. Pick up the latest copy at your local warehouse or read it online.