The standard healthy dinner gets a flavourful boost with this combination of herbs.

INGREDIENTS

CHICKEN

• 2 medium onions, peeled and halved
• 2 carrots, peeled and halved lengthwise
• 1 head garlic, cut in half horizontally
• 1 3-lb chicken
• 1 lemon, halved
• 1/2 bunch thyme or 1 sprig rosemary
• Sea salt and freshly ground black pepper to taste

VEGETABLES

• 1/2 eggplant, cut into 1" chunks
• 1 red pepper, cut into 1" chunks
• 1/2 yellow or orange bell pepper, cut into 1" chunks
• 1 red onion, peeled and cut into 8 wedges
• Large handful cherry tomatoes
• 1 small leek, rinsed well and cut into 1" rounds
• 2 cloves garlic, peeled and sliced
• Light olive oil
• Sea salt and freshly ground black pepper to taste
• 1 tsp dried mixed herbs

DIRECTIONS

1 Preheat the oven to 400°F. Place three of the onion halves, the carrots and half the garlic bulb in the bottom of a roasting pan. Remove and discard the neck and jiblets of the chicken. Stuff the cavity of the chicken with the remaining garlic, onion half, half the lemon and the thyme.

2 Place the chicken breast side down on top of the vegetables (this will help keep the meat moist during cooking) and season with salt and pepper. Pour water into the bottom of the pan to a depth of 1/2". Cook for 45 minutes.

3 Meanwhile, place the eggplant, peppers, red onion, tomatoes, leek and garlic on a baking sheet, overlapping as little as possible. Drizzle generously with the olive oil and sprinkle with salt, pepper and the dried herbs.

4 When the chicken has cooked for 45 minutes, reduce the heat to 325°F and place the vegetables in the oven with the chicken. Cook for 30 minutes. Remove the chicken from the oven when its juices run clear when the skin

Makes: 4 servings

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Excerpted from The 10-Day Plan to Nourish & Glow by Amelia Freer. Recipes Copyright © 2017 Amelia Freer, Photography copyright © 2017 Susan Bell. Excerpted by permission of Penguin Random House. All rights reserved.