One-pan roast chicken

Total Time

1 hr 30 min

Preparation Time

10 min

Cooking Time

1 hr 20 min

606

Ingredients (6 Servings)

  • 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

Directions

  • 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).
  • 02.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.

Nutrition

Per serves
  • Protein :- 36g
  • Fat :- 8.1g
  • Fiber:-1g
  • Sudium:=216mg
  • Carbohydrates:- 29.1g