1 whole Free Range Sutton Hoo Chicken, patted dry with absorbent paper
4 large carrots, peeled and cut into chunks
1 whole red onion, peeled and cut into large wedges
2 large potatoes, peeled and cut into large wedges
200g spinach, thoroughly washed and drained
4 whole cooked beetroot, peeled and cut into chunks
1/2 bunch Thyme or Rosemary
125g softened butter
150g olive oil
Pre heat the oven to 230°C/Fan 210°C/Gas mark 8
Smear the butter all over the chicken and season well with salt and pepper inside and out.
Take a large wide bottomed pan and spread the carrots, potatoes and red onions over the bottom of the pan, season with salt and pepper and scatter with the herbs. Pour over the oil and mix well.
Place the whole chicken on top of the vegetables and put into the oven. Turn the oven down to 200°C/Fan 180°C/Gas mark 6 after 10 minutes.
Roast for 45 minutes per KG, and remove from the oven. Carefully mix in the beetroot and spinach and take the opportunity to baste the chicken. Place back in the oven to cook for a further 10 minutes. The skin should be crispy and golden in colour.
Remove and leave in a warm place for 15 minutes, loosely covered with foil.
Place the whole pan in the middle of the dining table to share between everyone. There will be some delicious juices in the pan so we recommend mixing these well with the vegetables and serving with bread to mop up the flavour packed juices. So tasty!