Tired of traditional roast chicken? This summer, revamp your dinner with a simple and flavorful traybake recipe. Perfect for those who want to enjoy the comfort of roast dinner without the heat of the oven. This recipe, courtesy of BBC Good Food, requires just six ingredients and offers a satisfyingly delicious meal.
This traybake recipe serves four to six people and takes just 10 minutes to prepare. It’s a perfect choice for busy weeknights or casual gatherings. You’ll be enjoying a delicious meal in under an hour!
Ingredients:
* One half a kilo whole chicken
* Four tablespoons of olive oil
* 600g frozen mixed roasted vegetables
* Two 400g cans of cannellini beans, drained and rinsed
* 145g fresh pesto
* 400g cherry tomatoes on the vine
Method:
1. Preheat your oven to 190C or 170C. Rub the chicken with olive oil and generously season with salt and pepper.
2. Arrange the roasted vegetables in a large roasting tin. Place the chicken on top of the vegetables. Roast for one hour, uncovered.
3. Add the drained cannellini beans and pesto to the tin, stirring them through the vegetables.
4. Add 150ml of water to the tin. Arrange the cherry tomatoes over the beans and vegetables. Return the tin to the oven and roast for another 20 minutes.
5. Remove the traybake from the oven and cover it loosely with foil. Let it rest for 20 minutes before carving and serving.
Enjoy your delicious summer roast chicken traybake with a side of salad or crusty bread. Any leftover chicken can be used for sandwiches or salads the next day.
