Ingredients
-
1
-
-
2
-
2
-
6
-
1
-
1
-
1
-
6
-
4
-
10
-
2
-
1
-
-
1/2
Directions
All-In-One Roast Chicken Dinner, Don’t expect a fine dining recipe — this is rustic, comfort food for the busy cook, which will fill the kitchen with its fragrance as it roasts! I make this dish at least once a week or ten days, and always heave a sigh of relief when I’ve shoved the entire dinner into the oven in one go and can leave it to cook itself, while I do something more interesting! A salad is all I make as an extra The vegetables can be substituted with any others, as long as they will roast satisfactorily I don’t like roasting carrots, for example, because they can come out still chewy The veggies used for Mediterranean roast dishes are best, but use what you have available As I cook for two, the breast part of the chicken will always be left (we prefer legs and wings) and is very useful for a chicken salad, or chopped up and used in a pasta topping Note that quantities given are basically for 2 people, so adjust quantities for more, and cut down on the variety because there won’t be space in the roaster!!, Tried this for a Sunday Dinner Roast Chicken with the family, it certainly does cut down on the preparation and we enjoyed the dressing used over the chicken and vegetables! I followed your instructions to the letter, including the chosen vegetables, other than the mushrooms, which I don’t like Upped the amount of vegetables to cater for five of us, and I did cook the potatoes separately I did tent with foil briefly I hadn’t used the idea of putting onion and lemon wedges in the chicken cavity previously, but did so on this occasion, choosing to bake the stuffing separately (generally I stuff the bird) I’m glad I gave this a go, thanks for sharing, Zurie!, Congratulations! Your recipe was featured on the homepage yesterday as the Recipe of the Day!
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Steps
|
1
Done
|
Heat Oven to 350 Deg F/180 Deg Celsius Use Your Largest Oven Roaster -- Like the One in the Photo, Which Comes With Most Ovens. |
|
2
Done
|
Clean the Chicken of All Extra Fat and Skin Flaps. Season Inside With Salt. If Using, Put Two Thick Slices of Lime or Lemon, an Onion Quarter and 1 - 2 Garlic Cloves Inside the Cavity. |
|
3
Done
|
Place the Chicken in the Roasting Pan. |
|
4
Done
|
Cut the Ends Off the Bell Peppers, Remove Seeds and Ribs, Sprinkle in a Little Salt and Pepper, and Put a Peeled Tomato in Each Cavity. |
|
5
Done
|
Add the Cleaned Cauliflower, Broccoli, Zucchini and Cucumber Slices (or Mushrooms) to the Pan. |
|
6
Done
|
Add the Potatoes and the Onion Quarters. Sprinkle the Chopped Garlic Over Everything, and Also Use Some Salt, Lightly, Over the Vegetables and Chicken. |
|
7
Done
|
For the Dressing, Mix the Olive Oil, Lemon Juice, Honey, Mustard and Some Black Pepper in a Bowl, and Whisk Well to Mix. |
|
8
Done
|
Drizzle This Over the Contents of the Roasting Tin, and Rub Some of It All Over the Chicken. Make Sure the Potatoes Get Their Share of Dressing. |
|
9
Done
|
Sprinkle the Rosemary Over the Chicken. |
|
10
Done
|
Bake the Lot For About 1 1/2 Hours. Everything Should Be Done After That, but You Might Have to Tent a Piece of Foil Over the Roaster Halfway Through, to Prevent Bits Burning. Take This Off Again Just Before It's Done, So the Chicken and Potatoes Will Brown Nicely. |
|
11
Done
|
If You Make This For 2 People as I Do, You Will Have Leftovers, Especially of the Chicken. It's Very Handy to Use For Another Dish. |
