Roast chicken with vegetables: a very quick Sunday Roast

Quick Sunday roast chicken recipe

Sometimes with a manic schedule it’s hard to fit in a full roast on a Sunday, but luckily I find this roast chicken and vegetables delivers the meat, the potatoes, the mixed vegetables and a gravy-like sauce all in one.

INGREDIENTS (makes 4 portions):

1 medium-large chicken
potatoes (can use new potatoes like I did, skin on, or peeled and chopped potatoes)
mixture of roasting vegetables: 2 carrots, 2 parsnips, 1 courgette, 1 whole garlic clove, 1-2 swede, beetroot, etc. (essentially, choose the vegetables you and your family enjoys most – there are no “must haves”).
sea salt & pepper to taste
dash of olive oil to coat chicken and vegetables
1 tsp powder vegetable stock – I use Vegeta (Get it from Amazon here)
dry or fresh rosemary and thyme

Prep time: 15 min
Roasting: 90 mins at 175C for a fan oven or 190 for a normal oven.
Total: 105 min

METHOD:

Pre-heat your oven.

Spatchcock the chicken. Wash it with cold water, then pat it dry with a kitchen paper towel. Coat it on both sides with a dash of olive oil, some rosemary and thyme and the vegetable stock. (You can of course use your own dry rub mix here if you prefer. Dry garlic and onion powder, salt, pepper, hot or sweet paprika all make great ingredients, as per your preference.)

Spatchcock chicken
Spatchcock chicken

Wash and peel your vegetables. Crush the garlic cloves with a knife – you can leave the skin on the cloves or you can remove it (your choice).

Add all the vegetables to a bowl, coat with a dash of olive oil, sprinkle some vegetable stock, salt and pepper, rosemary and thyme. Mix the vegetables thoroughly, so the crushed garlic, the rosemary and thyme, the olive oil and vegetable stock have coated the mixed vegetables evenly.

Place the spatchcocked chicken skin side up in a large baking tray, place the vegetables around the chicken, add 200g of water and 100g of white wine to the pan. Use some aluminium foil to completely cover up the tray, and place in the middle of the oven for 45 mins.

After 45 mins, remove the foil, and allow the chicken and veggies to crips up nicely (another circa 45 mins).

You should end up with succulent crispy skin chicken, moist roast vegetables, and plenty of sauce to pour over.

Roast chicken with vegetables: a very quick Sunday Roast
Roast chicken with vegetables: a very quick Sunday Roast

Leave a Reply

%d bloggers like this: