You’ll have your Sunday roast ready in record time with our rapid roast chicken recipe! This is a great way to feed the family with minimal fuss – if you can spare some extra time, add a second tray of vegetables to roast in the oven for additional meals or to turn into a delicious roasted vegetable salad.
Looking to make some stuffing on the side? Try Nadia Lim’s bacon, apricot and sage stuffing balls.
Ingredients
Method
Preheat oven to 200°C. Toss vegetables in 1 tablespoon oil and place in a single layer in a roasting pan.
Nestle chicken into pan, skin-side up, and drizzle over half the lemon juice and remaining oil. Sprinkle with paprika and herbs, and bake for 30 minutes.
Turn the vegetables, add the stock and bake a further 25-30 minutes until the chicken is cooked. Prick the deepest part of the thigh and press – the juices should run clear. Remove chicken to rest for 5 minutes.
Remove vegetables and add remaining lemon juice to pan; mix into pan sauce. Serve chicken and veges with the pan sauce spooned over the top.
Note
- To butterfly a chicken, place breast-side down on a board, and working from the cavity up to neck, cut along each side of the back bone with kitchen shears. Discard backbone. Open chicken and slice through the white cartilage at the tip of the breastbone to pop it open. PER SERVE Energy 600kcal, 2513kj • Protein 48.6g • Total Fat 34.8g • Saturated Fat 10g • Carbohydrate 19.7g • Fibre 6.2g • Sodium 216mg
If you’re planning on sticking to the steps and timings of this recipe – yes, because a butterfly chicken cooks quicker. If you are wanting to use a regular chicken, follow our simple steps above to butterfly it yourself to ensure you’re able to cook this in time with this recipe.
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