Summer roast chicken traybake
Prep
10 mins
Cook
1 hr 20 mins
Servings
4
Difficulty
Hard
There's nothing quite like a one pan dinner that does all the heavy lifting for you, and this summer roast chicken traybake is exactly that. Everything goes into one tray, the oven does the work, and in just over an hour you've got a complete meal on the table. I love how the pesto mingles with the roasted vegetables and juicy chicken, while the cannellini beans add protein and fibre to keep you feeling satisfied. It's genuinely one of my favourite ways to get dinner sorted on a busy weeknight without fussing over multiple pots and pans.
Ella x
Ingredients
- 1 kgwhole chicken
- 4 tbspolive oil
- 600 gfrozen mixed roasted veg
- 12 x 400g cans cannellini beans drained and rinsed
- 145 gfresh pesto
- 400 gcherry tomatoes on the vine
Detail level
Instructions
- 1
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.
- 2
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.
- 3
Remove from the oven, cover loosely with foil and rest for 20 mins before carving and serving.
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