all-in-one roast chicken & veg

Roast chicken and vegetables is a classic and hearty meal that can be enjoyed any day of the week. It's a perfect comfort food that is easy to prepare and can feed a crowd. In this recipe, I will show you how to make an all-in-one roast chicken and veg that is not only delicious but also nutritious.



1 whole chicken (approximately 1.5 kg)

4 medium-sized potatoes

2 large carrots

1 red onion

4 cloves of garlic

1 lemon

A handful of fresh thyme

2 tablespoons of olive oil

Salt and pepper


Preheat the oven to 200°C/400°F/gas mark 6.

Peel the potatoes and cut them into quarters. Peel the carrots and slice them into medium-sized pieces. Peeling and slicing the red onion into wedges. Peel the garlic cloves and leave them whole.

Place the potatoes, carrots, red onion, and garlic in a large roasting pan. Add two tablespoons of extra virgin olive oil, two teaspoons of salt, and some pepper. Toss everything together until the vegetables are evenly coated with the oil and seasoning.

Remove giblets from the chicken cavity and rinse the chicken under cold water. Pat the chicken dry with kitchen paper. With the aid of kitchen paper, pat the chicken dry. On the roasting pan, arrange the vegetables on top of the chicken.

Cut the lemon in half and squeeze the juice over the chicken. Place the lemon halves inside the chicken cavity.

Strip the thyme leaves from the stalks and sprinkle them over the chicken and vegetables.

Season the chicken with salt and pepper, and rub it into the skin.

Place the roasting pan in the preheated oven and roast for 1 hour and 15 minutes or until the chicken is cooked through and the juices run clear when the thickest part of the chicken is pierced with a skewer.

Remove the roasting pan from the oven and let the chicken rest for 10-15 minutes before carving.

Serve the chicken with the roasted vegetables and juices from the roasting pan.



Add other vegetables to the roasting pan, such as parsnips or sweet potatoes. Just make sure they are cut into similar-sized pieces, so they cook evenly.

For extra flavor, you can add herbs such as rosemary or sage.

If the chicken is browning too quickly, cover it with foil and roast until it is cooked.

To check if the chicken is cooked, insert a skewer or sharp knife into the thickest part of the chicken. The juices should run clear, and the meat should not be pink.

You can utilise leftover chicken. in sandwiches or salads for a quick and easy meal.