Roast Chicken with Vegetables
A whole bird is usually the cheapest chicken per kilo in the shop.
Serves 4 95 min 52g proteinKid-friendly
ChickenBakeOne panBritish
Plan it this weekIngredients
- Whole chicken1.6 kg
- Potatoes900 g
- Carrots300 g
- Pumpkin400 g
- Brown onions200 g
- Olive oil40 ml
- Dried thyme2 g
Method
- Heat the oven to 200C. Pat the chicken dry, rub with a third of the oil, and season generously.
- Cut the potatoes and pumpkin into large chunks and the onions into wedges.
- Toss the vegetables with the remaining oil and thyme and spread in a large roasting tin. Sit the chicken on top.
- Roast for 75-85 minutes, turning the vegetables once, until the juices from the thigh run clear.
- Rest the chicken for 10 minutes before carving, and return the vegetables to the oven if they need more colour.
What it costs, and where to buy it
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- Whole chicken · 1.6 kg
- Potatoes · 900 g
- Carrots · 300 g
- Pumpkin · 400 g
- Brown onions · 200 g
- Olive oil · 40 ml
- Dried thyme · 2 g