Summer roast chicken traybake

Ingredients

1½ kg whole chicken
4 tbsp olive oil
600g frozen mixed roasted veg
2 x 400g cans cannellini beans, drained and rinsed
145g fresh pesto

400g cherry tomatoes on the vine

Method

Heat the oven to 190C/170C fan/gas 5. Rub the chicken with the oil, then generously season the skin and inside the cavity with salt and black pepper. Arrange the veg in a large roasting tin and sit the chicken on top. Roast for 1 hr, uncovered.

Tip the beans and pesto into the tin and stir through the veg. Add 150ml water and arrange the tomatoes over the beans and veg. Return the tin to the oven and cook for a further 20 mins, or until the chicken is cooked through and the juices run clear.

Remove from the oven, cover loosely with foil and rest for 20 mins before carving and serving.


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