The BBC Good Food logo
Summer roast chicken traybake served in a roasting tin

Summer roast chicken traybake

By
A star rating of 5 out of 5.6 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Gluten-free
Nutrition: Per serving (6)
NutrientUnit
kcal550
fat33g
saturates8g
carbs22g
sugars7g
fibre6g
protein37g
salt0.9g
Advertisement

Ingredients

  • 1 ½kg whole chicken
  • 4 tbsp olive oil
  • 600g frozen mixed roasted veg
  • 2 x 400g cans cannellini beans , drained and rinsed
  • 145g fresh pesto
  • 400g cherry tomatoes on the vine

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

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

Goes well with

Recipe from Good Food magazine, July 2019

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 5 out of 5.6 ratings
Advertisement
Advertisement
Advertisement

Sponsored content