SUMMER ROAST CHICKEN TRAYBAKE
Revamp your roast chicken for the summer months with just a few ingredients. Serve our easy traybake with salad or crusty bread for a winning chicken dinner
Provided by Esther Clark
Categories Dinner, Main course
Time 1h30m
Yield Serves 4-6
Number Of Ingredients 6
Steps:
- Heat the oven to 190C/170C fan/gas 5. Rub the chicken with the oil, then generously season the skin and inside the cavity with salt and black pepper. Arrange the veg in a large roasting tin and sit the chicken on top. Roast for 1 hr, uncovered.
- Tip the beans and pesto into the tin and stir through the veg. Add 150ml water and arrange the tomatoes over the beans and veg. Return the tin to the oven and cook for a further 20 mins, or until the chicken is cooked through and the juices run clear.
- Remove from the oven, cover loosely with foil and rest for 20 mins before carving and serving.
Nutrition Facts : Calories 550 calories, Fat 33 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 37 grams protein, Sodium 0.9 milligram of sodium
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