Buck Buck Chicken and Roots

Golden roasted chicken with thyme and carrots. Grilled chicken with herbs.


  • 6kg whole chicken
  • 1lemon
  • 2 tbsp veg oil
  • buck buck chicken rub
  • 500g sweet potato, cut into chunks
  • 300g carrots, cut into chunks
  • 300g parsnips, peeled and cut into long batons
  • 1 medium red onion, cut into thin wedges
  • 1 garlic bulb, cloves separated


  1. Heat oven to 200C/180C fan/gas 6. Put the chicken in a large roasting tin. Mix the Buck Buck chicken seasoning with 1 tbsp of the oil and roast for 25 mins.
  2. Mix the sweet potato, carrots, parsnips and onion in a bowl with ltbsp of the oil, lemon zest and plenty of ground black pepper, and toss together well.
  3. Take the chicken out of the oven and put on a plate. Scatter the vegetables into the tin, nestling the garlic cloves underneath, then put the chicken on top. Return to the oven for a further 45 mins, turning the veg after 20 mins until the chicken and veg are cooked
  4. Take the chicken out and place on a warmed platter. Cover with foil and leave to rest for 10 mins.
  5. Scatter the vegetables around the chicken and squeeze the garlic out of the skins and smear over the chicken, if you like.
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