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 .
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
1 cup 250 ml water
Method
Preheat the oven to 200°C
Arrange the veggies and chicken in the dish – Place the carrot and red onion in the centre of a large baking dish or roasting pan. Arrange the potatoes around the outside of the dish.
Place the chicken on top of the carrot and onion.
Add the seasonings – Sprinkle the chicken and vegetables with the chicken stock powder, salt, paprika, thyme and pepper.
Drizzle with olive oil and use your hands to coat the chicken and vegetables evenly. Stuff the lemon slices into the cavity of the chicken.
Bake – Bake for 45 minutes, then add the water. Use a spatula to shuffle the vegetables around the chicken gently so they are not sticking to the base of the pan. Cook for a further 45 minutes.
Rest – Allow the chicken and vegetables to rest with the heat off for at least 15 minutes (this is what ensures the chicken is soft and juicy)
Serve – Serve the chicken alongside the vegetables and drizzle with the pan juices.
Arrange the veggies and chicken in the dish – Place the carrot and red onion in the centre of a large baking dish or roasting pan. Arrange the potatoes around the outside of the dish.
Place the chicken on top of the carrot and onion.
Add the seasonings – Sprinkle the chicken and vegetables with the chicken stock powder, salt, paprika, thyme and pepper.
Drizzle with olive oil and use your hands to coat the chicken and vegetables evenly. Stuff the lemon slices into the cavity of the chicken.
Bake – Bake for 45 minutes, then add the water. Use a spatula to shuffle the vegetables around the chicken gently so they are not sticking to the base of the pan. Cook for a further 45 minutes.
Rest – Allow the chicken and vegetables to rest with the heat off for at least 15 minutes (this is what ensures the chicken is soft and juicy)
Serve – Serve the chicken alongside the vegetables and drizzle with the pan juices.
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