ONE-POT ROAST CHICKEN DINNER

An all-time favorite made easier by just using one pan, this one-pot roast chicken dinner is the perfect family meal!

PREP: 6 min
COOK: 1 hour
Serves 4
Recommended Price: £5-£9


Ingredients

• 750 g Charlotte potatoes
• 2 banana shallots, quartered
• 1 tbsp olive oil
• 1 lemon
• 2 tbsp honey
• 2 garlic cloves, crushed
• 1 tbsp thyme leaves
• 2 tbsp wholegrain mustard
• 50 g (2oz) butter, softened
• 1.4 kg (3lb) whole chicken
• 250 g (9oz) Chantenay carrots
• 200 g (7oz) frozen peas

 
Method

1. Preheat the oven to 200°C (180°C fan) mark 6. Cut any larger potatoes in half and toss in 1 tbsp olive oil with the shallots. Season well with salt and pepper and tip onto a large roasting tin. 
2. In a small bowl, zest and juice the lemon and mix in the honey, garlic, thyme leaves and mustard. Season well and mix in the butter. Put the squeezed lemon halves into the cavity of the chicken and rub the butter mixture all over the chicken, making sure to get as much under the skin as possible.
3. Make a space in the middle of the roasting tin and put the chicken there. Cook in the oven for 20 minutes or until evenly golden before turning the heat down to 180°C (160°C fan) mark 4. Cook for another 50 min, basting every so often. Scatter the carrots around the chicken for the final half hour of cooking. Add the peas for the last 15 minutes of cooking.
4. Remove the chicken to a plate and cover with tin foil to rest. Carve and divide amongst plates along with the vegetables. ​

PER SERVING
Calories: 841
Protein: 51g
Total fat: 46g
Saturated fat: 16g
Sugars: 15g
Total carbs: 51g
Fibre: 10g