Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, one tray roast whole chicken, potatoes and veg. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

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One tray roast whole chicken, potatoes and veg is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. One tray roast whole chicken, potatoes and veg is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook one tray roast whole chicken, potatoes and veg using 14 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make One tray roast whole chicken, potatoes and veg:

1. Take 1 whole roasting chicken, about 1.5 to 2 kg
2. Prepare 1 tbsp kosher salt
3. Take 6 medium waxy potatoes, peeled and cut into quarters
4. Take 1 tsp smoky paprika
5. Make ready 1 tsp garlic powder
6. Make ready 2 tsp Italian seasoning
7. Get 1/2 tsp ground black pepper
8. Make ready 2 medium carrots, peeled and roughly chopped
9. Take 2 celery sticks, roughly chopped
10. Take 1 parsnip, peeled and roughly chopped
11. Prepare 1 large onion, roughly chopped
12. Take 6 garlic cloves, unpeeled
13. Prepare 1/2 lemon
14. Take 2 tbsp unsalted butter

Arrange in a large roasting pan, with shallots in center and carrots, potatoes, and lemon toward edges. Put the onion, pepper, potatoes and oil in a non-stick roasting tin and toss everything together. Put the potatoes and carrots around it, drizzle everything with oil, season and toss together. Spread the potatoes, carrots, courgette, onion, pepper and tomatoes in a shallow roasting tin and season.

Instructions to make One tray roast whole chicken, potatoes and veg:

1. The night before, pat the chicken dry with some paper towel and sprinkle it all over (including the inside) with the salt. Leave uncovered in the fridge.
2. Preheat your oven to 375 F.
3. In a roasting tray, toss the potatoes with a good pinch of salt, several grinds of freshly cracked black pepper, and a good glug of extra virgin olive oil. Roast in the oven for one hour, checking occasionally to make sure the potatoes don't stick and burn.
4. When the potatoes reach the 30 minute mark, pull the chicken out of the fridge. In a small bowl, mix the paprika, garlic powder, half of the Italian seasoning, and black pepper with about 2 tbsp olive oil. Massage the wet rub all over the chicken.
5. In a bowl, toss the carrots, celery, parsnip, onion and garlic cloves with a good glug of olive oil, a good pinch of salt, several grinds of black pepper, and the remaining Italian seasoning.
6. After the potatoes have been roasting for an hour, pull the tray from the oven. Add the veg and toss to mix everything together. Truss the chicken and insert the 1/2 lemon into the cavity. Lay the bird on top of the potatoes and veg, and roast uncovered for about 1 1/2 hours or until the thickest part of the chicken reads 165 F on a thermometer.
7. Remove the chicken to a platter and tent it loosely with foil. Toss the potatoes and veg in the tray, add the butter, and put it back in the oven for 20 to 30 minutes while the chicken rests.

Slash the flesh of each chicken breast three to four times using a sharp knife, then lay the chicken on top of the vegetables. Mix everything together so the asparagus is coated in the wine and chicken juices. Sit the chicken back on the veg. Arrange the potatoes, parsnip and carrots on the base of a large roasting tin. Season lightly and sprinkle with the rosemary.

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