YIELD: Serves 4-6


Roast Chicken

  • 100 g Marrakesh Marinade/Glaze RTM (07096010)
  • 190 ml (¾ cup) Water
  • 1.3 kg (1 medium) Chicken, whole

Roast Baby Potatoes

  • 1 kg (± 40) Baby potatoes, whole/halved
  • 10 g (2 tsp) Salt
  • 90 ml (6 Tbsp) Oil
  • 30 g (2 Tbsp) BBQ Chip Sprinkle (04119010)

Roasted Vegetables

  • 2 kg Roasting vegetables, cubed/sliced
  • 90 ml (6 Tbsp) Olive oil
  • 50 g (6 Tbsp) Veggie Seasoning (04650010)


1 For the roast chicken: Preheat an oven to 180°C. 2 Mix together the Marrakesh Marinade/Glaze RTM and water to form a wet marinade. 3 Place the whole chicken in a roasting dish and coat with the prepared marinade. Cover and allow to marinate for ± 30 minutes. 4 Roast the chicken for 45 - 60 minutes, turning halfway through for even roasting. Remove from the oven and rest for ± 10 minutes before carving. 5 For the potatoes: Place the potatoes and salt in a large pot of water and bring to the boil. Cook for ± 20 minutes or until the potatoes are almost cooked. Do not overcook. Drain and set aside to cool. 6 Preheat an oven to 200°C. Place the potatoes into a roasting dish. Drizzle the oil over the potatoes and sprinkle with the BBQ Chip Sprinkle. 7 Roast in the oven for 20 - 25 minutes or until golden brown and crispy. 8 For the vegetables: Preheat an oven to 180°C. 9 Place the vegetables in a roasting dish and drizzle with the olive oil. 10 Mix half the Veggie Seasoning (25 g) through the raw vegetables. 11 Roast for 40 - 50 minutes or until tender. Sprinkle the remaining Veggie Seasoning over the vegetables. 12 Serve the chicken with the potatoes and vegetables.
Chef’s Tip: Do not overcook the potatoes in the first step or they will break apart.
Chef’s Tip: Make sure that the vegetables are cut to similar sizes to ensure even cooking.