My Recipes

Simple One-Pan Roast Chicken

Serves 4 - 6


1 medium-sized chicken, about 1.8kg (4lb)

1 bulb of garlic, halved horizontally

A large bunch of fresh thyme

1 lemon, halved

Olive oil


Salt and pepper

750g (1lb 10oz) new potatoes

2 red onions, peeled and cut into chunks

2 red peppers, cut in 2.5cm (1in) squares

1 yellow pepper, cut in 2.5cm

(1in) squares

For the sauce

2 heaped tbsp crème fraîche

Salt and pepper

Juice of 1-2 lemons


Preheat the oven to 200°C/fan 180°C/gas 6. Remove the string from the chicken and put half of the garlic into the cavity with half of the thyme and lemon. 


Put the chicken in a roasting pan, cover it with some olive oil and dot with butter. Season with salt and pepper and scatter the remaining thyme over. Roast in the oven for 45 minutes. 


Meanwhile put the potatoes in a pan of salted water over a high heat and boil until tender. Drain and set aside.


Take the chicken out of the oven, remove it from the pan and set aside on a plate. Put the potatoes, red onion and the remaining lemon and garlic in the roasting pan and toss them in the juices, adding a little olive oil if they seem dry. 


Put the chicken on top and return to the oven for 15 minutes, then take it out again and add the peppers. Return to the oven for 30 minutes. When the thighs of the chicken pull away from the body easily and the juices run clear, remove it from the oven, transfer it to a plate and leave to rest for 15 minutes.


Turn up the oven to 220°C/fan 200°C/gas 7 and put the vegetables back inside for 10 minutes until soft. Remove from the oven, lift the vegetables out of the pan and set aside with the chicken. 


To make the sauce, use a spoon to remove the excess fat from the juices in the pan, then place the pan on the hob. Heat gently and add the crème fraîche, salt and pepper and lemon juice to taste, then bring to the boil. Remove from the heat and pour into a small bowl.


Return the vegetables to the pan and place the chicken on top, then serve with the sauce alongside.


Jane says... Don’t worry too much about accurate chopping for my Roast Chicken. It's meant to be a rustic dish! 

Main Course

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