Chilli & Lime Roast Chicken & Mexicana Vegetables

Ingredients

• 1 whole chicken
• 2 Tbsp Gregg's Chilli & Lime Seasoning

• Mexicana Vegetables

  • 1 Tbsp olive oil
  • 1 small red onion, diced
  • 1 tsp Gregg's Crushed Garlic
  • 1 courgette, sliced
  • 1 red capsicum, diced
  • 400g whole kernel corn, canned or frozen
  • 2 tsp Gregg's Chilli & Lime Seasoning

Method

Preheat oven to 180°C.

Place the chicken in a lightly greased oven dish and sprinkle with Gregg's Chilli & Lime Seasoning. Alternatively, place the chicken in a roasting bag with 1 tablespoon flour and the seasoning. Roast for approximately 90 minutes or until the chicken is tender and cooked through.

When the chicken is almost cooked, heat the oil in a frying pan over medium heat. Add the onion and garlic and cook until the onion is soft. Add courgettes and capsicum and cook for 5 minutes. Add the corn kernels and Gregg's Chilli and Lime Seasoning, continue cooking for another 2 minutes and serve alongside the chicken.