One-Pan Chicken Roast
One-Pan Chicken Roast



  • 1 whole chicken (approx 1.5kg)
  • 1⁄2 lemon, halved
  • 3 tbsp olive oil
  • 300g new potatoes, halved
  • 2 sweet potatoes, peeled and cut into chunks
  • 3 carrots, cut into batons
  • 2 parsnips, cut into batons
  • 1 sprig of rosemary
  • 4 rashers of smoky bacon
  • Salt and pepper
  • Preheat the oven to 200C. Pop the chicken in a large roasting tin, and stuff the cavity with lemon pieces. Drizzle with 1 tbsp of olive oil, and season well with salt and pepper. Roast for 30 mins.
  • Put all of the vegetables and herbs into a large bowl, and toss in the remaining oil and some salt and pepper. Place around the chicken in the roasting tin and return to the oven for 20 minutes. Give the veggies a stir, and place the bacon on top of the chicken. Roast for another 20 minutes, then allow to rest for 10 minutes. Carve the meat and serve with the roasted vegetables and some gravy. Yum!
1 hr 30 mins
4 serving

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