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Quick roast chicken with fresh veggies

Rachel Allen from Rachel's Favourite Food...
Ideal for feeding a hungry family, Rachel Allen rustles up a hearty roast meal

Quick roast chicken with fresh veggies

Method

1. Preheat the oven to 250C/ above gas mark 9.

2. Put the chicken pieces, red onions, garlic, carrots, leeks and potatoes into a large bowl and pour over the olive oil. Season with sea salt and pepper, and toss together with your hands, adding more olive oil if it looks a bit dry.

3. Spread out in a single layer on a baking/ roasting tray and pop into the hot oven for 30-40 minutes, or until the chicken is cooked and the skin is crisp.

Comments add a comment

sharon34ff | Posted 06-Feb-08

excellent

lainey6 | Posted 05-Sep-07

i tried this recently for a dinner party , it was just perfect. as always rachels recipes are wonderful

Serves: 4-6

Prep: 10 min
Cook: 25 min

Ingredients
1.9kg chicken, jointed into eight pieces
1 large onion, or two small red onions, cut into 6-8 wedges
8 garlic cloves
3 Carrots, peeled and cut into 2cm chunks, leave whole if they're baby carrots
1 leek, cut into 2cm chunks
12 small new potatoes, scrubbed
80ml Olive oil
0.5 tsp freshly ground salt and pepper