One-pan roast chicken

One-pan roast chicken
  • Serves icon Serves 6
  • Time icon Takes 10 minutes to make, 1 hour 20 minutes to cook

Cheap, simple and delicious. Using seasonal ingredients this roast chicken makes a warming supper, perfect for all the family.

Nutrition: per serving

Calories
337kcals
Fat
8.3g (1.7g saturated)
Protein
36.7g
Carbohydrates
28.5g (5.7g sugars)
Fibre
5.5g
Salt
0.3g
Calories
337kcals
Fat
8.3g (1.7g saturated)
Protein
36.7g
Carbohydrates
28.5g (5.7g sugars)
Fibre
5.5g
Salt
0.3g

Ingredients

  • 750g potatoes, unpeeled, cut into chunks
  • 2 parsnips, cut into quarters or eighths if large
  • 2 beetroot, cut into wedges
  • 2 red onions, cut into wedges
  • 1 lemon, cut into wedges
  • ½ garlic bulb, cloves unpeeled
  • Few fresh thyme sprigs, leaves picked
  • Good glug of olive oil or rapeseed oil
  • 2kg free-range chicken

Method

  1. Preheat the oven to 200°C/fan 180°C/gas 6. Put all the vegetables in a large roasting tin. Add the lemon, garlic and thyme, then toss with oil and seasoning. Season the chicken and place on top of the vegetables, then roast for 50-60 minutes until the chicken is cooked (the juices will run clear when you pierce the thick part of the thigh with a skewer).
  2. Remove the chicken to a board and return the veg to the oven to crisp up. Leave the chicken to rest somewhere warm under foil for 15-20 minutes, then carve enough meat for 4-6. Serve the chicken with the roasted vegetables and any cooking juices

delicious. tips

  1. Keep the chicken carcass and use it to make chicken stock.

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  1. I love this recipe because… I love one pot meals and I love roast chicken. I love how simple they are to cook and how you can make an amazing meal for four with such little effort.

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