This is one of my favorite go-to recipes whenever time is in short supply. It’s a super reliable and perfect roast chicken that gives you juicy meat, crispy skin, succulent vegetable medley, and plenty of flavorful drippings. The roasted garlic cloves are definitely a special treat. Simply squeeze them out of the peel and enjoy.
Edesia’s One Pan Chicken and VegetablesCourse: MainDifficulty: Super easy
A super reliable and perfect roast chicken that gives you juicy meat, crispy skin, succulent vegetable medley, and plenty of flavorful drippings.
1 x 1.6 kg (3.5 lbs) fresh chicken, best if organic
2 large onions
3 celery sticks
1 bulb of garlic
4 – 5 potatoes
sea salt and freshly ground pepper
A bunch of fresh herbs, such as thyme, rosemary, sage and/or bay
- Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 240C/475F.
- Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
- Pile all the veg, garlic, and herbs into the middle of a large roasting tray and generously drizzle with olive oil.
- Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
- Carefully prick the lemon all over, using the tip of a sharp knife. Put the lemon inside the chicken’s cavity, with a bunch of herbs.
- Place the tray in the oven, then turn the heat down immediately to 200C/400F and cook for 1 hour 20 minutes.
- Baste the chicken halfway through cooking and if the vegetables look dry, add a splash of water to the tray to stop them from burning.
- When the chicken is cooked, take the tray out of the oven, transfer the chicken to a board, cover it with tin foil, and allow to rest for 15 minutes or so, then carve and serve with some delicious roasted vegetables and piping hot drippings.