Quick roast chicken with fresh veggies
By: Rachel Allen From: Rachel's Favourite Food...
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Quick roast chicken with fresh veggies
- Prep time:
- 10 mins
- Cook time:
- 25 mins
- Serves:
- 4-6
Ideal for feeding a hungry family, Rachel Allen rustles up a hearty roast meal
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Ingredients
- 1.9kg chicken, jointed into eight pieces
- 1 large Onion, or two small red onions, cut into 6-8 wedges
- 8 cloves Garlic
- 3 Carrots, peeled and cut into 2cm chunks, leave whole if they're baby carrots
- 1 leeks, cut into 2cm chunks
- 12 small new potatoes, scrubbed
- 80ml Olive oil
- 0.5 tsp freshly ground salt and black pepper
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.
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Latest Comment
View all comments (6)Tried this for a quick supper when we had house guests. Sooooo simple and delicious.
This dish was fantastic get it right and you feel like you're in heaven when eating.
how about tossing the chicken in spiced flour first.
linda:- sorry, meant to rate it 5 stars
excellent
i tried this recently for a dinner party , it was just perfect. as always rachels recipes are wonderful