Easy one pan Roast Chicken and vegetables
Oh this is good. It’s so very quick to prepare and once prepared it can be left until you’re ready to cook it . Stick it in the oven and relax until the chicken is cooked and needs to be rested . The vegetables can carry on cooking while the meat rests. I have cooked this about three times now, served on a big platter just get your guests to dig into all the wonderfully moist chicken and flavoursome vegetables. If you had a large group to feed, two chickens on a large baking tray with foil covering should work to keep the moisture in. The photo above is the dish before cooking . Ingredients 2 carrots peeled and cut into 3 cm (1¼ inch) pieces 2 red onions peeled and quartered 6 potatoes cut into wedges 1 free-range chicken 1.2–1.8 kg 1 tsp chicken stock bouillon powder 1 tsp sea salt flakes 1 tbsp sweet paprika 1 tbsp dried thyme 1 tsp cracked black pepper 4 tbsp olive oil 2 thick slices of fresh lemon ...
