All-in-one spring roast chicken

All-in-one spring roast chicken

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(8 ratings)

Prep: 15 mins Cook: 1 hr, 25 mins


Serves 4 - 5
A complete meal in one pot- juicy whole chicken with spring vegetables that takes minutes to assemble

Nutrition and extra info

Nutrition: per serving (5)

  • kcal624
  • fat40g
  • saturates14g
  • carbs21g
  • sugars4g
  • fibre5g
  • protein45g
  • salt0.6g
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  • 1 free-range chicken, about 1.6kg/3lb 8oz



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 50g/ 2oz butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 500g bag new potato
    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…

  • 1 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…

  • 150g pack baby carrot, scrubbed or peeled
  • 140g/ 5oz podded broad bean, podded again if you like
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…

  • 100g/ 4oz frozen pea, defrosted
  • good handful roughly-chopped mixed herbs (mint, tarragon, parsley, chervil and chives are all nice)


  1. Heat oven to 200C/180C fan/gas 6. Sit the chicken in a good-sized roasting dish or tin. Push your fingers between the breast and skin to separate, push in some of the softened butter and gently spread over the breasts without tearing the skin. Rub the rest of the butter all over the outside of the chicken. Season well and roast for 30 mins.

  2. Toss the new potatoes with the olive oil and plenty of seasoning. When the chicken comes out, scatter the spuds around it and toss with the juices in the dish, too. Put back in the oven for another 30 mins.

  3. Stir the carrots into the potatoes and put back into the oven for another 20 mins.

  4. Check the chicken is cooked by piercing the thigh and making sure the juices run clear. Stir the broad beans and peas into the other veg with a splash of water and put back in the oven for 5 mins. Remove from the oven, cover loosely with foil and rest for 10 mins. Scatter over and stir in the herbs before serving.

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Comments, questions and tips

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16th Apr, 2017
So easy. Would make again. Potatoes were delicious however I would put the baby carrots in for longer as mine were still very crunchy. I used a 1/2 lemon inside the chicken cavity also.
17th May, 2014
Gorgeous. We had this the other week and intend to make again this weekend. Succulent and juicy. A great recipe.
11th May, 2014
Husband made this for tea. Easy to make. Not strong flavoured, but we used less herbs so baby could enjoy too. Not sure how it would serve 4/5 unless all the portions were small and you maybe cooked extra vegetables. We used regular carrots and frozen broad beans instead of what's given in recipe. And put 1/2 a lemon inside the chicken. Managed to eat all the veg and 1/2 the chicken between 2 adults and an infant. We probably will cook again because it was so simple and no pans to wash up.
17th Oct, 2012
It was obviously very easy, but not a particularly special meal. Won't make this again.
28th Jun, 2012
This was absolutely delicious. I put an onion in the cavity and ajdusted timings for addition of veg as my chicken needed an extra half hours cooking time. Used fresh herbs. It was very refreshing and delicious - great for a warmer weather roast! My friends thoroughly enjoyed it too!
8th Apr, 2012
I made this for our dinner tonight. I did tweak it a touch by putting 4 whole peeled garlic cloves and half a lemon in the chicken's cavity. This meant I could leave out the herbs. I also swapped the broad beans for sweetcorn. As I cooked this in a lidded roasting tin the chicken and veg ended up braising in the chicken juices but this was absolutely fine. the chicken (a value supermarket one - sorry!) was succulent & tasty and the veg tasted fab. Plus the gravy made itself!!! thank you Sarah Cook.
27th Mar, 2012
This recipe was as easy as it reads and although not super tasty it wasca much lighter and almost refreshing prefect for a warmer weather dinner. I did only use dried herbs too so many fresh would of made the flavour better and perhaps some lemon? Will definitely make this again - enjoyed by all the family :-)
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