Roast chicken with new potatoes
Ingredients
1 whole chicken (approx. 1.7kg)
2 lemons, halved (or use 1 large)
1 garlic bulb, halved
6 sprigs of fresh oregano
6 sprigs of thyme
3 tbsp of m&s mediterranean paste
1 tbsp of olive oil
0.5 tsp of sea salt flakes
0.5 tsp of freshly ground black pepper
200 ml of fresh chicken stock
500 g of miniature new potatoes
1 large red onion, cut into 8
2 small red peppers, cut into large chunks
2 small yellow peppers, cut into chunks
2 small courgettes, cut into thick rounds
100 g of cherry tomatoes
12 olives (optional)
4 servings
Calories~850 kcal
Protein~59 g
Carbs~44 g
Fat~48 g
Fiber~8 g
Sugar~13 g
Total recipe
Calories~3,400 kcal
Protein~235 g
Carbs~175 g
Fat~190 g
Fiber~30 g
Sugar~50 g
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Prepare a large baking tray by creating a trivet using a coil made of foil or a small wire rack.
Step 2
Pat dry the chicken, untruss the legs and stuff the cavity with the lemon halves, garlic and half of the oregano and thyme. In a small bowl mix the Mediterranean paste with the olive oil, salt and pepper and brush over the entire chicken. Place the chicken on the trivet and pour the stock around the outside. Loosely cover with foil and place in the oven for 45 minutes.
Step 3
After this time, uncover and baste the chicken then arrange the potatoes, red onion, peppers and courgettes around the chicken. Cover with the foil again and return to the oven for 25 minutes.
Step 4
Remove the foil, scatter in the cherry tomatoes and olives. Brush the chicken with some more Mediterranean paste and return to the oven uncovered for another 20-25 mins until the chicken is cooked through and coloured and the vegetables are roasted.
