Lilydale Pumpkin, Spinach and Feta Deboned Roast with Garlic Hassel Back Potatoes and Baby Carrots

Serves  4
Preparation   15 mins
Cooking   1 hr 20 mins
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  • 1 Lilydale Deboned Roast
  • 6 small Desiree potatoes
  • 2 garlic cloves, minced
  • 4 tbsp butter, melted
  • ¼ cup olive oil
  • 1 bunch baby mixed coloured carrots, peeled and stems trimmed
  • 150g sugar snap peas
  • 1 tbsp Thyme chopped
  • Sea salt and freshly ground pepper


  1. Preheat the oven to 200C 
  2. Grease and line two baking trays.
  3. For the potatoes, 
  4. In a small bowl, mix the garlic, butter and half of the oil. Set aside.
  5. Place one potato on a chopping board and place a chopstick on either side of the potato. Cut slices through the potato about 3mm apart, without cutting all the way through. Repeat with remaining potatoes. Place potatoes onto the second prepared tray, leaving room between to allow them to fan out when cooking. Brush the butter mix onto potatoes and season to taste.
  6. Place the carrots in a medium-sized bowl, drizzle with remaining oil and toss to coat. 
  7. Place chicken onto one of the trays, cover with foil and put into the preheated oven. Cook according to packet instructions for 1 hour, removing foil for the last 20 mins.
  8. At the same time, bake the potatoes for 1 hour. Add the carrots to the potato tray after the hour and continue to cook for another 20 mins.
  9. Remove the trays from the oven.
  10. Meanwhile, blanch the sugar snap peas in boiling water for 1 minute. Drain the sugar snaps and slice in half on a diagonal.
  11. Slice the chicken into portions, then divide between 4 serving plates. 
  12. Serve with carrots, sugar snaps and potatoes. Sprinkle fresh thyme and season with salt and pepper.