One-pan roast chicken

Name: One-pan roast chicken
Yield: Serves 6
Cuisine: British recipes
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

Easy
February 2013

Serves 6
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

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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

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).
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

One-pan roast chicken

Ingredients

Method

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