Charcoal-roasted Chicken and Root Vegetables

If you’re tired of buying bland roasted chicken from the supermarket or want to branch out from cooking with gas, then try out our recipe for charcoal-roasted chicken and root vegetables. It’s the ideal meal for when you’re craving something smoky and satisfying but don't want to spend hours over a hot grill or in the kitchen.

Before cooking, we like to spread our chicken skin with butter for that enticing golden brown colour that’s always a crowd-pleaser (and mouth waterer!). The chicken is then placed on top of sliced turnips, garlic, potatoes, onions and carrots and coal-roasted in a pan for 75 to 90 minutes. The result is crispy and slightly charred on the outside, tender and juicy on the inside chicken that balances nicely with the slight sweetness of the root veggies.

Serve with whimsical pumpkin-shaped rolls to make it a festive affair (and to mop up the extra juices!), and enjoy with three of your closest friends or family. 


Charcoal-roasted Chicken and Root Vegetables