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One tray chook

Method

  • Preheat oven to 190°-200°C fan forced (210°-220°C normal).
  • Heat a little oil in a large heavy-bottomed oven tray. Add the onions, potatoes, carrots, garlic and seasonings. Toss well to coat, spread out in one layer and cook in the oven for about 20-30 mins, tossing now and again.
  • Then add a little more oil to the tray, if needed, toss the chicken well, season and place on the vegies (skin side down). Cook in the oven for about 25 mins, turning after about 10 mins.
  • Add the chargrilled capsicums to the pan and cook for another 15 mins.
  • Serve the chicken with the roasted vegies and cooking juices, and a sprinkling of parsley on top.

Ingredients

  • olive oil
  • 12-18 baby onions, peeled
  • 12 baby potatoes (chats), halved
  • 2 medium carrots, cut into chunks
  • 3 garlic cloves, unpeeled but smashed a little
  • sea salt & freshly ground pepper
  • 1 whole chicken, portioned into 4, skin on
  • 1 jar chargrilled capsicums, drained (or 2 roasted capsicums, roasted)
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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