One-tray roast chicken

Who normally ends up doing all the washing up after a marathon of cooking and using every gadget, pot and pan for a roast? Well, if it’s normally you, great news… This uses just one tray, yet is still very impressive if you have guests over!

Serves 4

Ingredients

• 1 large chicken
• 2 large onions, peeled and quartered
• 2 large lemons, quartered
• Handful of fresh thyme
• Handful of fresh rosemary
• 4 large carrots, peeled and quartered
• 4 parsnips, peeled and quartered
• 2 large potatoes, peeled and quartered
• Himalayan salt and ground black pepper

For the marinade

• Grated zest of 1 large lemon
• 4 garlic cloves, crushed
• Few thyme leaves
• Few rosemary leaves
• 50g/1¾ oz Lucy Bee coconut oil, melted

Method

1. Preheat the oven to 180°C/350°F/gas mark 4.

2. For the marinade, put the lemon zest, garlic, thyme, rosemary and melted coconut oil in a bowl and mix together. Set aside while you prepare the chicken.

3. Place the chicken in a large baking tray and push 4 lemon quarters and 4 onion quarters, the thyme and the rosemary into the cavity. Add the remaining lemon and onion to the tray with the carrots, parsnips and potatoes, with salt and pepper to taste. Pour the marinade over the chicken and vegetables, making sure it is evenly distributed.

4. Cover the chicken but not the vegetables with foil and cook in the oven for 1 hour, then remove the foil and continue roasting until the chicken is cooked (according to the cooking time calculated from its weight; check by piercing between the leg and body with a sharp knife or skewer, and the juices should run clear). Remove the chicken to a board and leave to rest for 15 minutes before carving, returning the vegetables to the oven in the meantime to finsih cooking.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.