Chicken Roast with Summer Veg
Easy
Chicken Roast with Summer Veg – Not a roast chicken in the traditional sense, but we love roasting a spatchcock chicken as it ensures the skin is crispy and golden all over. Sitting on a bed of herbs, garlic and sliced lemon, it’s cooked along with your favourite summer veggies for a roast dinner all done in the oven with little fuss. We’ve roasted bell peppers, shallots and green beans, but you could also cook asparagus, broccoli, green onion, etc. Ask your butcher to butterfly your chicken, or watch our video here to easily do it yourself.
PREP IN
10 MIN
COOK IN
50 MIN
SERVE
4-6
Chicken Roast with Summer Veg
Easy
PREP IN
10 MIN
COOK IN
50 MIN
SERVE
4-6
Introduction
Chicken Roast with Summer Veg – Not a roast chicken in the traditional sense, but we love roasting a spatchcock chicken as it ensures the skin is crispy and golden all over. Sitting on a bed of herbs, garlic and sliced lemon, it’s cooked along with your favourite summer veggies for a roast
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Ingredients
- 1x 1.5kg chicken, spatchcocked
- 1 lemon, thickly sliced
- 5 cloves garlic
- 8-10 sprigs fresh thyme
- 500g new potatoes, washed
- Olive oil
- Sea salt flakes
- Black pepper
- 3 bell peppers (red, yellow & orange), washed
- 250g shallots
- 250g green beans, washed
- 2-3 sprigs fresh thyme
- 2-3 cloves garlic
- Olive oil
- Sea salt flakes
- Black pepper
FOR THE CHICKEN & POTATOES:
FOR THE VEGETABLE:
Method
- 1. Pre-heat oven to 200°C/180°C fan assisted/gas 6. Arrange racks so that there is enough space for 2 trays. Line a large roasting dish or shallow baking tray with parchment paper (the parchment is optional but it helps with cleaning the dish later, it must be large enough to comfortably fit the flattened roast chicken and potatoes).
- 2. Arrange the slices of lemon together in the centre of the dish in a single layer. Bruise the garlic cloves by smashing them with the flat of a large knife, you can leave the skins on. Arrange the bruised garlic randomly on top of the lemon slices. Keep aside 2 of the thyme sprigs then spread the remaining thyme out on top of the lemon.
- 3. Place chicken on top of the lemons, garlic and thyme, skin side facing up. Drizzle with a bit of olive oil and spread it over the whole chicken with a clean hand or basting brush. Generously sprinkle with sea salt flakes then grind over black pepper.
- 4. If new potatoes are slightly large, cut in half. Place potatoes in a small bowl then drizzle with about 4 tbsp olive oil. Pull thyme leaves off reserved sprigs and add to the potatoes along with about 1 tbsp sea salt flakes and a grinding of black pepper. Toss together to coat.
- 5. Arrange potatoes around the chicken then place in the oven and roast initially for 30 minutes. While chicken is roasting, prepare vegetables.
- 6. Remove stem and seeds from peppers and cut into thick slices. Trim off ends of shallots, cut in half and remove peels. Trim stalks off green beans.
- 7. Lightly drizzle another large baking tray with olive oil and place vegetables on the tray. Drizzle with a bit more olive oil then sprinkle over 2-3 tsp sea salt flakes and a grinding of pepper. Bruise the garlic cloves by smashing them with the flat of a large knife, break into pieces and nestle amongst the vegetables along with the fresh thyme. Set aside.
- 8. Once the chicken has been in the oven for 30 minutes, shuffle potatoes around and turn some if necessary. Add second tray of vegetables to the oven and continue to cook for another 15 minutes, or until the chicken is cooked through. (In total, the chicken should roast for 45-50 minutes).
- 9. Remove trays from the oven and cover with tinfoil, leave to rest for about 10 minutes. (Veg can be kept warm in the turned-off oven, also covered with tinfoil).
- 10. Serve with delicious lemony juices from the chicken spooned over the vegetables and chicken.
