Skip to main content

Roast chicken with potato, roasted tomato and zucchini

Skip to IngredientsSkip to Method

Served with potato, roasted tomato and zucchini, this roast chicken dish is a classic you can't go wrong with. Try this out at your next sunday roast, it's totally foolproof.

  • Serves6
  • Cook time1 hour 30 minutes
  • Prep time15 minutes


  • 1kg brushed potatoes, peeled, thickly sliced
  • 2 tbsp rosemary leaves
  • 6 garlic cloves
  • 1 lemon, sliced
  • 1½ tbsp olive oil
  • 2.6kg Coles RSPCA Approved Extra Large Chicken
  • 2 large zucchini, quartered lengthways, halved crossways
  • 250g vine-ripened cherry truss tomatoes
  • 100g fetta, crumbled
  • ¼ cup baby basil leaves
  • Rocket leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 190°C. Place potatoes, rosemary, garlic, lemon and 1 tbsp of the oil in a bowl. Season. Toss to combine. Arrange in the base of a large roasting pan. Place chicken on top. Brush with remaining oil and season. Roast for 1 hour.
  2. Step 2

    Add zucchini and tomatoes and roast for a further 30 mins or until chicken is cooked through.
  3. Step 3

    Sprinkle fetta and basil over the vegetables. Serve with rocket leaves.