Grilled whole chicken with root vegetables and aioli

Recipe by Smeg chef Elke Travers

With Smeg’s fan grill oven function, a whole chicken and vegetables, with Italian flavours, will be on the table in half an hour.

1.5kg whole chicken, deboned

1 sweet potato, cut into 2cm dice

1 large potato, cut into 2cm dice

1 large beetroot, cut into 2cm dice

3 sprigs rosemary

Olive oil

Salt and pepper

Italian rub

¼ cup chopped herbs such as oregano, marjoram & thyme

2 tablespoons olive oil

1 lemon, zested

Aioli

2 cloves garlic or 2 tablespoons roasted garlic

2 egg yolks

1 tablespoon mustard

200ml extra virgin olive oil

Salt and pepper

Set oven to fan grill and pre-heat to 220⁰C.  Place a Smeg baking tray with grill insert in the oven on the top shelf to pre-heat and line another baking tray with baking paper.

Combine Italian rub ingredients and brush over chicken.  Carefully remove the deep baking tray from the oven and place chicken on top; season with salt and pepper.

Place vegetables on lined baking tray, add rosemary, drizzle with olive oil, season with salt and pepper and toss to combine.

Place chicken on the top shelf and the vegetables on the middle shelf and cook for 15 minutes.  Swap the trays, placing the vegetables on the top shelf and chicken on the middle shelf, and cook for a further 5 minutes.  To see if the chicken is cooked, pierce the thickest part of the thigh to see if the juices run clear.  If not, return to the oven for a further 5 minutes.

Serve the chicken sliced with vegetables and aioli.

For aioli, place all ingredients in a Smeg hand blender jug.  Blend with the flow blend attachment until emulsified.  Season to taste with salt and pepper.

Recipe created with the Smeg Classic Speed oven and hand blender.