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Summer roast chicken traybake

Summer roast chicken traybake served in a roasting tin

Summer roast chicken traybake

Name: Summer roast chicken traybake
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: Serves 4-6
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

Esther Clark

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Serves 4-6

Easy

Prep: 10 mins

Cook: 1 hr and 20 mins

plus resting

A star rating of 4.7 out of 5.17 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving (6)

kcal550
fat33g
saturates8g
carbs22g
sugars7g
fibre6g
protein37g
salt0.9g

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.

Recipe from Good Food magazine, July 2019

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A star rating of 4.7 out of 5.17 ratings

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