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

Prep:10 mins
Cook:1 hrs 20 mins
plus resting

Easy

Nutrition per serving

kcal 550
fat 33g
saturates 8g
carbs 22g
sugars 7g
fibre 6g
protein 37g
salt 0.9g

Ingredients

1½ kg whole chicken
4 tbsp olive oil
600g frozen mixed roasted veg
2 x 400g cans cannellini beans, drained and rinsed
145g fresh pesto
400g cherry tomatoes on the vine

Method

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.