This recipe is for the Aussie families who want a proper Sunday roast without the mountain of washing up. Whether you’ve spent the day at the footy, the beach, or just wrangling the kids, this "Lazy Legends" feast does all the heavy lifting in the oven while you put your feet up. It’s a generous spread that comfortably feeds a hungry crew of five, delivering that classic home-cooked comfort with half the effort. Real food, local flavours, and more time to actually enjoy your evening.
Prep time: 15 minutes
Cook time: Approx. 75–90 minutes
Serves: 5
Ingredients:
- 1 Whole Seasoned Chicken (approx 1.4kg)
- 800g Sebago Potatoes, quartered
- 3 Carrots, julienned
- 2 Red Onions, quartered
- 1 Sweet Potato, large and diced
- 200g Green Beans
- 3 tbsp Extra Virgin Olive Oil
- 2 tsp Sea Salt & Cracked Black Pepper
- 1 tbsp Honey
- Fresh Rosemary, a few sprigs
Method:
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Prep the Oven & Pan:
Preheat your oven to 200°C (180°C fan-forced). Grab your largest roasting tin or a deep heavy-duty oven tray.
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Chop the Veg:
Peel (if desired) and chop the Sebago potatoes, sweet potato, and carrots into even 3cm chunks. Peel the red onions and cut them into thick wedges.
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Season the Base:
Toss the potatoes, sweet potato, carrots, and onions directly in the roasting pan with 2 tbsp of olive oil, half the salt and pepper, and a few sprigs of fresh rosemary. Spread them out to create a "bed" for the bird.
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The Main Event:
Place the Whole Seasoned Chicken breast-side up on top of the vegetables. Drizzle the remaining 1 tbsp of olive oil over the skin.
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The Secret Glaze:
Whisk the honey with a tiny splash of warm water and brush it lightly over the chicken skin. This helps achieve that legendary golden-brown finish. Sprinkle the remaining salt and pepper over the top.
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The Roast:
Pop the tray into the oven. Roast for approximately 1 hour and 15 minutes.
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Tip: About halfway through, give the veggies a quick toss so they get crispy in the chicken juices.
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The Green Finish:
With 10 minutes of cooking time remaining, scatter the green beans over the top of the vegetables around the chicken.
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Rest & Serve:
Check that the chicken is cooked through (juices should run clear). Remove from the oven and let the chicken rest for 10 minutes before carving—this keeps it juicy! Serve everything straight from the pot to the plate.
Approximate Macros Per Serve:
1,265kcal
Protein: 67g
Fat: 35g
Carbs: 37g
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