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One-Pan Roast Chicken Dinner
A whole chicken roasted in one tin with root vegetables, bacon, and peas. The skin crisps up well, the vegetables catch colour around the edges, and everything picks up the cooking juices. Good for a Sunday dinner or any weeknight when you want something filling without much washing up. #roast chicken #one-pan #comfort food #british #family dinner #easy weeknight
115
min total
(Prep:
25
| Cook: 90)
4
servings
1
Chicken, roasting, meat and skin and giblets and neck, raw
1.0 chicken
Lemon, raw
0.5 1 fruit
Olive oil
3.0 1 tablespoon
Potato, NFS
5.0 1 new potato
Sweet potatoes, orange flesh, without skin, raw
300.0 gram
Carrots, raw
5.0 1 regular carrot
Parsnips, raw
2.25 cup slices
Pork, cured, bacon, unprepared
4.0 slice raw
Green peas, frozen, cooked with oil
100.0 gram
Salt, table
1.0 tsp
Rosemary, fresh
2.0 tsp
Spices, pepper, black
0.5 g
Nutrition Facts
Energy
5115.1 kilocalorie
Protein
295.4 gram
Myristoleic acid (C14:1)
0.0 gram
Pentadecenoic acid (C15:1)
0.0 gram
Palmitoleic acid (C16:1, Omega-7)
14.4 gram
Heptadecenoic acid (C17:1)
0.1 gram
Oleic acid (C18:1, Omega-9)
130.3 gram
Gondoic acid (C20:1, Omega-9)
2.9 gram
Erucic acid (C22:1, Omega-9)
0.0 gram
Nervonic acid (C24:1, Omega-9)
0.0 gram
Linoleic acid (C18:2, Omega-6)
5.6 gram
Alpha-Linolenic acid (ALA) (C18:3, Omega-3)
0.2 gram
Gamma-Linolenic acid (GLA) (C18:3, Omega-6)
0.0 gram
Stearidonic acid (SDA) (C18:4, Omega-3)
0.0 gram
Eicosadienoic acid (C20:2, Omega-6)
0.2 gram
Eicosatrienoic acid (ETE) (C20:3, Omega-3)
0.0 gram
Dihomo-gamma-linolenic acid (DGLA) (C20:3, Omega-6)
0.0 gram
Arachidonic acid (ARA) (C20:4, Omega-6)
1.6 gram
Eicosapentaenoic acid (EPA) (C20:5, Omega-3)
0.0 gram
Adrenic acid (DTA) (C22:4, Omega-6)
0.0 gram
Docosapentaenoic acid (DPA) (C22:5, Omega-3)
0.2 gram
Docosahexaenoic acid (DHA) (C22:6, Omega-3)
0.5 gram
Pufa 2:5 N-3 (epa)
0.2 gram
Capric acid (C10:0)
0.1 gram
Lauric acid (C12:0)
0.4 gram
Tridecylic acid (C13:0)
0.0 gram
Myristic acid (C14:0)
2.8 gram
Pentadecylic acid (C15:0)
0.0 gram
Palmitic acid (C16:0)
65.0 gram
Margaric acid (C17:0)
0.1 gram
Stearic acid (C18:0)
19.8 gram
Arachidic acid (C20:0)
0.1 gram
Behenic acid (C22:0)
0.0 gram
Lignoceric acid (C24:0)
0.0 gram
Butyric acid (C4:0)
0.1 gram
Caproic acid (C6:0)
0.1 gram
Caprylic acid (C8:0)
0.0 gram
Palmitelaidic acid (C16:1)
0.0 gram
Linolelaidic acid (C18:2)
0.0 gram
Erucic acid (C22:1, Omega-9)
0.0 gram
Dietary Fiber
46.7 gram
Lactose
0.0 gram
Maltose
3.3 gram
Sucrose
9.2 gram
Fructose
2.8 gram
Galactose
0.0 gram
Glucose
3.3 gram
Carotene, Alpha
10879.5 microgram
Carotene, Beta
23258.5 microgram
Choline
148.9 milligram
Folate (Vitamin B9)
2406.4 microgram
Retinol
3884.1 microgram
Vitamin A
19087.3 International Unit
Vitamin B1 (Thiamin)
2.4 milligram
Vitamin B12
15.5 microgram
Vitamin B2 (Riboflavin)
3.3 milligram
Vitamin B3 (Niacin)
113.6 milligram
Vitamin B5 (Pantothenic Acid)
17.8 milligram
Vitamin B6
7.2 milligram
Vitamin C
207.5 milligram
Vitamin D
18.8 microgram
Vitamin E
18.3 milligram
Vitamin K
151.9 microgram
Vitamins And Other Components
0.0 gram
Calcium
498.1 milligram
Copper
2.8 milligram
Iron
27.6 milligram
Magnesium
580.3 milligram
Manganese
3.5 milligram
Phosphorus
3330.3 milligram
Potassium
7829.3 milligram
Selenium
205.0 microgram
Sodium
5147.3 milligram
Zinc
25.5 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
25.1 gram
Alcohol, Ethyl
0.0 gram
Amino Acids
0.0 gram
Arginine
16.3 gram
Ash
28.4 gram
Aspartic Acid
23.1 gram
Betaine
4.2 milligram
Caffeine
0.0 milligram
Cholesterol
1380.7 milligram
Cryptoxanthin, Beta
6.8 microgram
Cystine
3.5 gram
Fluoride, F
0.5 microgram
Folic Acid
0.0 microgram
Glutamic Acid
37.7 gram
Glycine
17.2 gram
High Molecular Weight Dietary Fiber (HMWDF)
12.8 gram
Histidine
7.4 gram
Hydroxyproline
0.0 gram
Isoleucine
12.7 gram
Leucine
18.7 gram
Lipids
0.0 gram
Low Molecular Weight Dietary Fiber (LMWDF)
0.5 gram
Lutein + Zeaxanthin
3249.8 microgram
Lycopene
0.2 microgram
Lysine
20.7 gram
Methionine
6.8 gram
Molybdenum, Mo
0.0 microgram
Nitrogen
0.8 gram
Oleic Acid (Omega-9)
0.1 gram
Phytosterols
1.7 milligram
Proline
12.9 gram
Proximates
0.0 gram
Serine
9.3 gram
Theobromine
0.0 milligram
Threonine
10.7 gram
Tocopherol, Beta
1.1 milligram
Tocopherol, Delta
0.0 milligram
Tocopherol, Gamma
0.8 milligram
Tocotrienol, Alpha
0.0 milligram
Tocotrienol, Beta
0.0 milligram
Tocotrienol, Delta
0.0 milligram
Tocotrienol, Gamma
0.1 milligram
Tryptophan
2.9 gram
Tyrosine
8.3 gram
Valine
12.5 gram
Water
2113.5 gram
0
Preheat the oven to 200°C (180°C fan / gas mark 6). Sit the chicken in a large roasting tin and remove any trussing string or elastic. Halve the lemon and push both pieces into the cavity.
1
Drizzle 1 tablespoon of olive oil over the chicken and season generously all over with flaked sea salt and black pepper. Roast for 30 minutes until the skin is turning golden and starting to smell nutty.
2
While the chicken roasts, halve the new potatoes, cut the sweet potatoes into rough 3 cm chunks, and cut the carrots and parsnips into 5 cm batons. Roughly chop the rosemary leaves.
3
Put all the prepared vegetables and rosemary into a large bowl. Add the remaining 2 tablespoons of oil, season with salt and pepper, and toss until everything is evenly coated.
4
Pull the tin from the oven after 30 minutes. Arrange the vegetables around the chicken, leaving some space between them so they roast rather than steam. Return to the oven for 20 minutes until the vegetables are starting to soften at the edges.
5
Remove the tin again and give the vegetables a stir. Lay the bacon rashers over the top of the chicken and return to the oven for another 20 minutes until the bacon is crisped and the edges are beginning to brown.
6
Scatter the frozen peas around the vegetables and roast for a final 10 minutes. Check the chicken is cooked by cutting into the thickest part of the thigh — the juices should run completely clear with no trace of pink.
7
Lift the chicken onto a warmed plate and leave it to rest for 15 minutes — the meat will be juicier and easier to carve. Spoon the vegetables into a warmed dish while you wait.
8
Carve the chicken into pieces and arrange on a platter with the vegetables. Spoon the cooking juices from the tin over everything and serve straight away.
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