'Quick' Roast Chicken with Roasted Veg
Updated: Jul 19
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 red onion
Squeeze of lemon
Salt & pepper
How to make your QUICK ROAST Chicken WITH ROASTED VEG
Set the oven to 200C.
Finely chop (or blitz in a processor) the garlic & herbs and oil.
Chop down the back of the chicken, turn over and flatten out. Score a few lines in the breast / legs.
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).
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.
HINTS & TIPS
See how to turn this delicious leftover chicken & roasted veg into a fab lunch the following day!
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