Ingredients
- 2 carrots, peeled, cut into 3cm pieces
- 2 red onions, peeled and quartered
- 6 potatoes, cut into wedges
- 1 free-range chicken (1.2kg-1.8kg), patted dry with a paper towel
- 1 tbsp chicken stock powder
- 1 tbsp paprika
- 1 tbsp dried thyme
- 1 tsp pepper
- 4 tbsp olive oil
- 2 thick slices of fresh lemon
- 1 cup water
Instructions
- Preheat the oven to a 180°C fan.
- Place the carrots and red onions in the centre of a large baking dish. Arrange the potatoes around the outside of the baking dish.
- Place the chicken on top of the carrots and red onions.
- Sprinkle the chicken and vegetables with the chicken stock powder, paprika, dried thyme and pepper.
- Drizzle with olive oil, and use your hands to coat the chicken and vegetables evenly. Stuff the lemon slices into the cavity of the chicken. You can truss the chicken at this point if you wish (optional, see note 1).
- Oven bake for 45 minutes and then add 1 cup of water. Use a spatula to shuffle the vegetables around the chicken gently so they are not sticking to the base of the pan.
- Cook for a further 45 minutes. Allow the chicken and vegetables to rest with the heat off for at least 15 minutes (this is what ensures the chicken is soft and juicy).
- Serve the chicken alongside the vegetables and drizzle with the pan juices.
Notes
Note 1 – You may choose to truss the chicken, which traps moisture and also presents well, but this is optional. The results without trussing are delicious, and you will be left with perfectly cooked chicken every time.
MAKE AHEAD – Marinate the chicken for up until 48 hours before cooking.
LEFTOVERS – Refrigerate for up to 3 days. Reheat in the microwave. The chicken can be eaten cold. Not suitable to freeze.
Leftover ideas:
- Prep Time: 15 mins
- Cook Time: 1 hour 30 mins
- Category: chicken
- Method: oven bake
Keywords: Chicken and Vegetable Tray Bake, Chicken & Vegetable Tray Bake recipe
fee_1970 says:
Wow Nicole, this was delicious and so easy! I love that it all goes in one pan, tiny bit of prep and then in the oven to do it’s thing. Another amazing recipe, thank you thank you 🙂
★★★★★
tamarakennedy says:
Made this a few times and sooooo good!
bonniemackintosh says:
We have this weekly! Saves me so much time in the kitchen. And always delicious left overs the next day. Such a yummy easy weeknight roast
laracampbell says:
I have always been the type of cook who likes to hover and stir etc etc… and for that reason roast dinners are one thing I had never mastered! WELL!!!! This recipe was an absolute game changer! I have made it 3 times in the last 6 weeks and it’s on the menu again tomorrow! Thank you nic for making me the roast chicken champion in our house! Haha
★★★★★
Nicole says:
Haha ohhh this is SO fantastic to hear! The satisfaction I get when I make this recipe is 10/10. Haha! I love the minimal effort! Thank you so much for taking the time to comment and rate the recipe – means more to me than I can tell you. The fact you love it as much as we do and that it is now on your regular rotation makes my heart so happy! x
violetadossantos says:
My whole family loves this. Even my fussy 6 year old. So tasty and easy.
★★★★★
Nicole says:
We absolutely love this one too – Thank you so much for taking the time to write! 😍