Advertisement

Ingredients

Method

  • STEP 1

    Heat oven to 220C/200C fan/gas 7. Snip the string or elastic off the chicken if it’s tied up, then place in a big roasting tin. Shove the lemon halves into the cavity. Rub the butter, herbs and seasoning all over the chicken. Put the potatoes and carrots around it, drizzle everything with oil, season and toss together.

  • STEP 2

    Roast for 20 mins, then turn the oven down to 200C/180C fan/gas 6 and roast for 50 mins more. Stir the peas, stock and Marmite into the veg in the tin, then return to the oven for 10 mins more.

RECIPE TIPS
SPICED ROAST CHICKEN

Swap herbs for 2 tsp harissa paste

and leave out the spuds. Add stock

and peas (no Marmite) with another

2 tsp harissa. Serve with couscous.

MEDITERRANEAN CHICKEN

Leave out the carrots, then after

20 mins roasting, stir 1 aubergine,

2 red peppers and 2 red onions,

all cut into large chunks, in with the

spuds. Swap the peas for cherry

tomatoes, and replace the stock

and Marmite with 5 tbsp balsamic

vinegar and 2 tbsp honey.

CHICKEN WITH ROASTED ROOTS

Chop 1.3kg mixed peeled carrots,

parsnips, potatoes, celeriac and

swede into even-size chunks, and

roast alongside chicken as before.

Recipe from Good Food magazine, October 2010

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.60 ratings
Advertisement
Advertisement
Advertisement