One-pan roast chicken & potatoes

One-pan roast chicken & potatoes

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(4 ratings)

Prep: 15 mins Cook: 1 hr, 40 mins

Easy

Serves 4
Bring the pan straight to the table and use the juices to make a light, lemony gravy for the perfect summer roast

Nutrition and extra info

Nutrition: per serving

  • kcal670
  • fat40g
  • saturates11g
  • carbs28g
  • sugars7g
  • fibre2g
  • protein51g
  • salt0.48g
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Ingredients

  • 1½ kg medium chicken
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 6 lemons, halved
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 rosemary sprigs
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 onions, quartered
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 9 garlic cloves
  • 1 tbsp thyme leaves, chopped

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g baby new potatoes, halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 3 lemon thyme sprigs

Method

  1. Heat oven to 190C/170C fan/gas 5. Stuff the chicken cavity with 2 lemon halves, 2 rosemary sprigs, 4 onion quarters and some seasoning. Put the chicken into a large roasting tray.

  2. Crush 3 garlic cloves, then add to a small bowl with the thyme leaves and olive oil, mix, then rub this all over the chicken with some seasoning.

  3. Arrange the potatoes around the chicken with the rest of the lemons and onions, rosemary and whole garlic cloves, and lemon thyme. Cook in the oven for 1 hr 20 mins, turning the potatoes in the pan once or twice. To check if the chicken is cooked, pierce the thigh with a skewer and the juices should run clear.

  4. Remove the chicken from the tray and place on a serving dish or board to rest for 15-20 mins. As you lift the chicken, let any juices pour back into the tray. Increase oven temperature to 200C/ 180C fan/gas 6 and cook the potatoes for a further 10-15 mins or until tender.

  5. If you want gravy, use a slotted spoon to remove the potatoes from the tray to a serving bowl, then use a potato masher to mash all the juices, lemons, herbs and garlic together in the roasting tray, adding a splash of water if it’s too pulpy. Push this mix through a sieve, taste the gravy and add some more seasoning if you need to. Bring everything into the garden so everyone can help themselves.

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Comments (3)

keasel's picture
3.75

The chicken was very moist. But it was a little too lemony overall so the potatoes/onions had a slight sourness. I think I would use less lemons next time - maybe 3.

florafulop's picture

It was GREAT!! I put the lemons upwards in the pan with the potatoes and they just got yummy enough. I added a few carrots to the roasties. Yumm!! Thank you so much! :)

gemsjams's picture
4

The chicken was delicious and very moist.. melted in your mouth but what a waist of roasties, the lemons made the potatoes very tangy and sour..never got eaten so if i did this again, id miss out the lemons for sure.. or at least not add them in with the potatoes.

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