1 Free Range BBQ chicken

2 carrots 

1 butternut pumpkin

3 cloves of garlic

1 large sweet potato

1 red capsicum

1 zucchini

1 red onion 

2 tbsp extra virgin olive oil

Sprigs of fresh rosemary

Sea salt & pepper

Pre heat oven at around 200C.

Cut all your vegetables into 3cm cubes.

Toss cut vegies in olive oil, salt and add the garlic, crushed if possible.

Line baking tray with baking paper.

Scatter vegetables evenly so they don't touch.

Place in the oven until crisp on outside and soft on the inside.

Sprinkle with rosemary and serve with your free range BBQ chicken.