This is a really awesome dish that has great leftover potential... and I love me a bit of leftovers!
I use the roasted vegetables to make a really gorgeous Mediterranean Pasta Sauce, that can be used for all sorts of dishes. The truth is my kids didn't like the roasted vegetables and so I cunningly disguised them in a pasta sauce the next night. Ha, ha I got the last laugh because they didn't even know they were eating them.
1 whole free-range chicken
4 small potatoes, peeled and chopped in half
1 bulb fennel, cut into wedges
2 capsicums, cut into pieces
2 courgettes, slice into chunks
1 red onion, peeled and cut into wedges
6 garlic cloves, peeled
1 small aubergine, cut into large dices
1/2 cup kalamata olives, pitted
2 heaped tablespoons chopped herbs such as oregano, thyme and rosemary
1 tablespoon fennel seeds
1 tablespoon smoked paprika
salt and pepper
for the Pasta Sauce...
750ml jar of passata
Preheat the oven to 200ºC.
Line a large roasting dish with baking paper.
Cut the chicken along the backbone, using a large sharp kitchen knife or kitchen scissors.
Open the chicken out flat and place in the roasting dish.
Arrange all the other vegetables, herbs and spices around the chicken and drizzle with olive oil.
Place into the oven and roast for 45minutes, until the juices of the chicken run clear.
To make the pasta sauce, reserve some or all of the roasted vegetables (except potatoes).
Place them into an upright blender with 750ml of passata.
Alternatively you can use a stick blender.
Blend together until smooth.
This sauce can be used immediately or stored in the freezer for 3-6months.