Summer roast chicken traybake served in a roasting tin

Summer roast chicken traybake

  • Rating: 5 out of 5.6 ratings
    Rate
    loading...
Magazine subscription – 3 issues for just £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

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

    Rating: 5 out of 5.6 ratings

Sponsored content