Roast chicken with vegetables cooked in the same pan with stock


  • A small whole chicken 1100g to 1500g

  • 500g small washed potatoes such as pontiacs

  • 400g small carrots trimmed and halved

  • 750ml chicken stock (or stock substitute)

  • 5 garlic cloves (bruised)

  • half lemon

  • 50ml olive oil

  • 50ml balsamic vinegar

  • 1 teaspoon thyme

  • salt

  • freshly ground black pepper


  • 1.

    Pre-heat oven to 200c

  • 2.

    Wash potatoes and carrots and place in the bottom of a roasting pan. Add 750ml chicken stock.

  • 3.

    Prepare a marinade of the juice of half a lemon, 50ml olive oil and 50ml of balsamic vinegar. Add 1 teaspoon thyme, .5 teaspoon salt and .5 teaspoon pepper to the marinade and mix thoroughly

  • 4.

    Wash and pat dry the chicken, placing the half lemon and bruised garlic in the cavity of the chicken. Paint the chicken with the marinade and place it breast down on a rack sitting over the vegetables in the roasting pan. Loosely cover with foil and place in oven.

  • 5.

    After cooking for 40 minutes remove foil and turn chicken breast side up. Cook for a further 35 minutes.

  • 6.

    Remove from oven and place chicken and vegetables on warmed plates to rest for 15 minutes. Meanwhile, skim and skim and discard chicken fat from roasting pan, reserving remaining juices.

  • 7.

    Serve chicken and vegetables with roasting juices in place of gravy.

  • 8.

    Serves 2-4


Cooking time may vary slightly depending on your oven. Check that the chicken is cooked through by piercing between breast and thigh to check that juices run clear.

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