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Smoky BBQ roast chicken with vegetables

A good tasty roast chicken which has been pre-cooked… what could be better for busy families! Add your favourite BBQ or Nando’s sauce to add flavour to the chicken.

Gluten free, dairy free and nut free.

Serves 4-5 people.

  • Prep

    25 mins

  • Cooking

    45 mins




  • Whole smoky BBQ frozen cooked chicken
  • 4 carrots, peeled and halved (cook for 25mins-40mins)
  • 4 potatoes, peeled and quartered (cook for 25mins-40mins)
  • 4 corn on the cob, microwaved
  • 1/4 Japanese pumpkin, skin on sliced in pieces
  • Olive oil
  • 2 teaspoons ground clove
  • 1 teaspoon cinnamon
  • 2 teaspoons brown sugar
  • 1 teaspoon nutmeg
  • 1 teaspoon sea salt


Step 1

To roast vegetables: Preheat oven to 200c (fan forced). Line a baking tray with foil, or lightly grease a roasting pan. Place carrots and potatoes on tray. 200c is perfect temperature for root veggies (potatoes, sweet potatoes, beetroot) and cruciferous veggies (cauliflower, broccoli, cabbage etc). Root veggies require 40mins and cruciferous veg requires 25mins to cook.

Step 2

To BBQ chicken: Defrost in fridge before cooking. Warm BBQ and grill on both sides over medium heat for 25 mins. Keep warm.

Step 3

For roast pumpkin: Combine cloves, cinnamon, nutmeg, brown sugar and sea salt and form a spiced rub. Place pumpkin slices on baking sheet. Drizzle with olive oil and rub on both sides of pumpkin. Season with spice rub and roast for 18-20 minutes, depending on thickness of pumpkin slices checking at 15 minutes. Don’t forget to serve with the corn cobs microwaved!