Lemon & Rosemary Roast Chicken Traybake, with potatoes & shallots



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Having enjoyed many BBQ’s this summer, I am now craving a comforting Sunday roast. We were celebrating a friends ‘big’ birthday (paella & lots of Rosé party) last night, so I’m feeling a little tender and I need an easy family meal that can be delivered quickly to the table. This roast is going to taste amazing, create its own gravy and even better, not going to use a million pots and pans! Made using the delicious potatoes from @blas_y_tir some tasty shallots and some seasonal green beans, this family meal will really hit the spot. [AD]

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INGREDIENTS

1 medium whole chicken

400g Pembrokeshire Early Potatoes - boiled for 3 minutes, the sliced into 4 lengthways

4-5 echalion shallots - peeled

6 cloves garlic - whole

1 lemon - cut in half and one half sliced

3 sprigs of rosemary

200g green beans

Foil

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METHOD

Preheat the oven to 200 degrees.

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Place one half of lemon and 1 clove roughly sliced garlic into the cavity of the chicken. Add the potatoes, garlic, shallots and chicken to a large roasting pan. Drizzle with oil, season and cover loosely with foil. Cook in the oven for 45 minutes. Remove the foil and cook for another 30 minutes. Now stir in the lemon slices, rosemary and green beans, turning the shallots and potatoes if need be. Cook for another 15-20 minutes. Remove from the oven and rest for 15 minutes. Serve making sure to use the delicious juice at the bottom of the pan as gravy.

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