Roast Chicken And Vegetables

• 3 lb chicken, butterflied
• 3 tbsp olive oil
• 1 None lemon, 1/2 zested and juiced, 1/2 cut into wedges
• 2 cloves garlic, minced
• 1/2 tsp cayenne powder
• 3 1/4 lb potatoes, peeled, quartered
• 1 lb winter squash, deseeded, cut into chunks
• 1 lb frozen baby peas, blanched
• 1/2 lb frozen green beans, blanched
• None None gravy, to serve

1. Preheat oven to 350u0b0F.
2. Place chicken, breast-side up, on a rack in a roasting pan. Combine 2 tbsp oil, lemon zest, lemon juice, garlic and cayenne and brush over chicken. Add potatoes and pumpkin to a separate baking pan and drizzle with remaining oil and season. Roast for 50-60 mins, until chicken is golden and cooked through.
3. Let chicken rest, covered, for 5-10 mins then cut into 4 portions. Serve with roast vegetables, peas, green beans, lemon wedges and gravy.

chicken, olive oil, lemon, garlic, cayenne powder, potatoes, winter, baby peas, green beans, gravy

Taken from recipes-plus.com/api/v2.0/recipes/24047 (may not work)