Wash & pat dry a whole chicken & place it in the middle of your roasting tray. I then chop up potatoes & carrots into chunks & place around the chicken. You can use other veggies too but the best are root veggies as they hold their form.
Then sprinkle turmeric & paprika powder, salt & dried herbs over the chicken & vege followed by a drizzle of oil. Then place the tray into a hot oven (180 degrees celcius) for an hour. When it is ready, it may seem a little dry, so I pour in some (about half a cup) of chicken stock & place it back in for 10 minutes. I also reduce the heat as well at this point. Once ready, let it rest for 2-3 minutes before serving.
It is simple, your house/kitchen will smell divine & your stomach will rumble from the first time you take it out!
With the juice/stock in the pan, I pour it into a bowl & add some cous cous to it. Then I divide the cooked cous cous into lunch containers & top with leftover roast chicken & vegetables!