Roast Chicken & Veg

We had two packs of prepared roasting vegetables in the fridge. But the poor things would have been so lonely just sizzling away in the oven by themselves. They needed some company. A chicken would do.

Who’s hungry? Vincent and I — and we want leftovers too. This recipe can serve four people.

Ingredients

  • 1 whole chicken
  • 125 ml olive oil
  • 3 potatoes, sliced lengthwise
  • 2 lemons, quartered
  • 1 kg pre-cut roasting vegetables (courgettes, red peppers, onion, butternut etc.)
  • 10 ml Italian seasoning
  • 30 g herbs (rosemary, thyme & Italian parsley)
  • salt
  • pepper

Stuff the chicken

Stuff all of the herbs and lemons into the abyss.

Or just as much as you possibly can.

Get ready to roast the bird

Preheat the oven to 220 degrees Celsius. Drizzle olive oil in the bottom of a deep roasting pan and add the potato slices and chicken to the pan. Coat the chicken in olive oil too and season liberally with salt and pepper.

Add the rest of the veggies and season with dried Italian herbs, salt and pepper. Drizzle more olive oil over everything and plop the rest of your lemon wedges in there too.

Isn’t she a beauty?

Get your wine ready for the waiting game. I had a nice glass of Chenin. Then pop the roasting pan in the oven for 1 hour.

Dinner is served

Now wasn’t that just the easiest thing you’ve ever done?

Dish up and dig in!

Print the recipe and try it at home

Roast Chicken & Veg

  • Servings: 4
  • Difficulty: extremely easy
  • Print

This is the easiest dinner you'll ever make and it tastes absolutely wonderful. Experiment with different stuffings and veggies to change it up.

Ingredients

  • 1 whole chicken
  • 125 ml olive oil
  • 3 potatoes, sliced lengthwise
  • 2 lemons, quartered
  • 1 kg pre-cut roasting vegetables (courgettes, red peppers, onion, butternut etc.)
  • 10 ml Italian seasoning
  • 30 g fresh herbs (rosemary, thyme & Italian parsley)
  • salt
  • pepper

Directions

  1. Preheat the oven to 220 degrees Celsius. Stuff all of the herbs and lemons inside the chicken’s cavity. Or at least as much as you possibly can.
  2. Drizzle olive oil in the bottom of a deep roasting pan and add the potato slices and chicken to the pan. Coat the chicken in olive oil too and season liberally with salt and pepper.
  3. Add the rest of the veggies and season with dried Italian herbs, salt and pepper. Drizzle more olive oil over everything and plop the rest of your lemon wedges in there too.
  4. Then simply pop the roasting pan in the oven for 1 hour.

4 thoughts on “Roast Chicken & Veg

  1. thewackyspoon.com says:

    For spreading joy through delicious food, I am honored to get the opportunity to award you the Sunshine Blogger Award. I hope that this nomination has brought some happiness to your day! For more information about the award, please follow the link to my blog. You can help spread a little recognition to other bloggers who are putting some great content out into the universe. (Nice, right?) https://thewackyspoon.com/sunshine-blogger-award/

    Liked by 1 person

    • Jana says:

      Thank you so much, miss Wacky. What a wonderful surprise. I am so grateful for your recognition and incredibly happy to know my recipes bring joy to those who love cooking as much as I do.

      Liked by 1 person

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