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Roast Chicken with Squash & Turnips

Here, we season a whole chicken with a medley of herbs and spices, then oven cook to produce a crisp, golden brown skin and juicy meat.

Prep: 25 mins       Cook: 80 mins    Total: 32 mins     Serves 4


For the squash and turnips:

  • 1 small Nelson Market squash, halved, seeded and cut into 1-inch (2.5-cm) wedges
  • 1/2 lb. (250 g) turnips, tops trimmed to 1 inch (2.5 cm), turnips halved lengthwise
  • 3 Tbs. of a local extra-virgin olive oil like Villa Grove Estate (Lemon or Lime infused)
  • Salt and freshly ground black pepper

For the chicken:

  • 1 chicken, about 4 lb. (2 kg)
  • 3 Tbs. extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 tsp. paprika
  • 2 tsp. dried oregano
  • 2 tsp. granulated garlic
  • 2 tsp. onion powder
  • 1 tsp. ground coriander
  • Pinch of cayenne pepper
  • 1 lemon, halved, plus lemon wedges for garnish
  • 3 fresh thyme sprigs, plus more for garnish
  • 2 fresh rosemary sprigs, plus more for garnish
  • Flaky sea salt


To make the squash and turnips, preheat oven to 400°F (200°C) on the Roast setting. Set the cook time for 40 minutes.
The cook time depends on your oven so go with your normal cooking times.

In a large bowl, toss together the squash, turnips and olive oil, and season with salt and black pepper. Arrange the vegetables on the cooking trays.

Cook until the vegetables are tender and lightly browned,  40-45 minutes. Transfer to a serving platter and cover loosely with aluminum foil.

To make the chicken, preheat the oven to 375°F (190°C)  Set the cook time for 1.30 minutes.  (or less depending on the size of your roast chicken).

Pat the chicken dry with paper towels. Rub with the olive oil and season with kosher salt and black pepper.

In a small bowl, stir together the paprika, oregano, granulated garlic, onion powder, coriander and cayenne and sprinkle over the chicken.
Stuff the cavity with a lemon half and the thyme and rosemary sprigs. Tie the legs together with kitchen twine. Place the chicken on the cooking tray.

Remove the chicken from the oven and let rest for 5 minutes, then squeeze the juice from the remaining lemon half over the bird. Sprinkle with flaky sea salt.

Place the chicken on the platter with the vegetables.
Garnish with lemon wedges and thyme and rosemary sprigs.
Serves 4.

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