All recipesComfort ClubRoast Chicken Traybake1.5 hrs 4 portionsSave recipeJoin to planI cooked thisPrint cardYearly members: printable PDFIngredientsCooking for41 whole chicken (about 1.4–1.6kg)2 medium onions, quartered500g carrots, chopped into batons1kg potatoes, unpeeled and chopped into chunks1 tbsp olive oil1 tsp dried rosemary1 tsp dried oregano1 tsp paprikaMethod1Preheat the oven to 200°C (fan 180°C). Place the chicken in a large roasting tin. Rub the skin all over with olive oil, then sprinkle over the rosemary, oregano, paprika, salt and pepper.2Scatter the onions, carrots and potatoes around the chicken in the tin. Drizzle lightly with a little extra olive oil and season.3Roast for about 1 hour 20 minutes, basting the chicken with the juices halfway through and giving the veg a toss.4Check the thickest part of the thigh to make sure it’s cooked through, the juices should run clear. Lift the chicken out of the tin, cover with foil and rest for 15 minutes.5Serve the carved chicken with the roasted vegetables and chicken gravy on the side.#Chicken#High proteinComments Sign in to leave a comment.Be the first to leave a note.
