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One-pan roast chicken dinner
Fruit and vegetables
½
lemon
, halved
300g/10½oz
new potatoes
, halved
2 medium
sweet potatoes
(300g/10½oz), peeled and cut into roughly 3cm/1¼in chunks
3 medium
carrots
(300g/10½oz), peeled and cut into roughly 5cm/2in long batons
2 medium
parsnips
(300g/10½oz), peeled and cut into roughly 5cm/2in long batons
1 long sprig fresh
rosemary
or a small bunch of thyme, leaves roughly chopped
Cooking ingredients
3 tbsp
oil
, olive or sunflower
flaked sea salt and
black pepper
Meat, fish and poultry
1 medium
chicken
(roughly 1.6kg/3lb 8oz)
4 rashers smoked back
bacon
Other
100g/3½ oz frozen
peas
Back to recipe
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