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'Quick' Roast Chicken with Roasted Veg

To save time the chicken can be 'spatchcocked' - this is where the whole chicken is flattened to help it cook quicker! It's very easy to do so take a look at the video.

Makes approximately 6 servings

Preparation time is approximately 20 minutes

Cooking time is approximately 1 hour


1 whole free-range chicken

2 tablespoon of olive oil

Mixed herbs, fresh or dried (we'd recommend parsley, sage, rosemary & thyme)

2 cloves of garlic

3 mixed peppers

1 courgette

1 red onion

1 aubergine

Squeeze of lemon

Salt & pepper

How to make your QUICK ROAST Chicken WITH ROASTED VEG

  1. Set the oven to 200C.

  2. Finely chop (or blitz in a processor) the garlic & herbs and oil.

  3. Chop down the back of the chicken, turn over and flatten out. Score a few lines in the breast / legs.

  4. Add SOME of the herby oil and rub it in. Pop the chicken into the oven for 60 minutes (check it's cooked before serving).

  5. While the chicken is cooking, chop the vegetables and coat in the remaining herby oil. Spread into a roasting tray in a single layer and cook for approximately 40 minutes until slightly charred.

To serve: Bulgar wheat or Cous Cous is a tasty option? Or even some new potatoes would be great.


See how to turn this delicious leftover chicken & roasted veg into a fab lunch the following day!

Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.

Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

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