Try our take on this classic and comforting weekend-perfect dish.
Serves 4–6
55 minutes
Ingredients
- 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
Method
1
2
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.
3
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.
4
Sprinkle the chicken with parsley and serve immediately.
