Summer roast chicken traybake served in a roasting tin

Summer roast chicken traybake

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(1 ratings)

Prep: 10 mins Cook: 1 hr, 20 mins plus resting

Easy

Serves 4-6

Revamp your roast chicken for the summer months with just a few ingredients. Serve our easy traybake with salad or crusty bread for a winning chicken dinner

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving (6)

  • kcal550
  • fat33g
  • saturates8g
  • carbs22g
  • sugars7g
  • fibre6g
  • protein37g
  • salt0.9g
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Ingredients

  • 1½ kg whole chicken
    Chicken

    Chicken

    chik-en

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

  • 4 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…

  • 600g frozen mixed roasted veg
  • 2 x 400g cans cannellini beans, drained and rinsed
  • 145g fresh pesto
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • 400g cherry tomatoes on the vine

Method

  1. Heat the oven to 190C/170C fan/gas 5. Rub the chicken with the oil, then generously season the skin and inside the cavity with salt and black pepper. Arrange the veg in a large roasting tin and sit the chicken on top. Roast for 1 hr, uncovered.

  2. Tip the beans and pesto into the tin and stir through the veg. Add 150ml water and arrange the tomatoes over the beans and veg. Return the tin to the oven and cook for a further 20 mins, or until the chicken is cooked through and the juices run clear.

  3. Remove from the oven, cover loosely with foil and rest for 20 mins before carving and serving.

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