Oven Roasted Chicken

1. Chop up capsicum, carrots, mushrooms, broccolini, asparagus, garlic and add to a roasting pan.
2. Mix vegetables with olive oil and plenty of Murray River Salt.
3. Sit the butterflied chicken on top of the bed of vegetable then cover in foil.
4. Place tray in an oven preheated to 200C and cook for 30-35mins.
5. Remove Foil and continue cooking for a further 30-35 mins until skin has browned and gone crispy.
6. Remove and rest for 15 minutes before slicing and serving on the vegetables. ENJOY!

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