Easy One-pan Roast Chicken and Vegetables

• servings: 4 servings
• active time: 15 minutes
• total time: 2 hours

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/2.6–4 lb), patted dry with a paper towel

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

Directions

Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).

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. You can truss the chicken at this point if you wish (optional, see note 1).

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). If you’re cooking more than one chicken, see note 2.

Serve –

Serve the chicken alongside the vegetables and drizzle with the pan juices.

Nutrition

• Calories: 443
• Total Fat: 17.2 g
• Saturated Fat: 3 g
• Trans Fat: 0 g
• Cholesterol: 93.1 mg
• Sodium: 144.9 mg
• Total Carbohydrate: 65.6 g
• Dietary Fiber: 11.7 g
• Total Sugars: 10.4 g
• Protein: 10.4 g