About this recipe:Try this easy roast chicken mid-week, or if you have if you have a house full as a simplified Sunday lunch. If you want a slightly less indulgent dish you can leave out the chorizo or lardons, but these do add lovely flavours to the dish. Add an extra 1/2 tablespoon of olive oil if you do leave out the chorizo or lardons.
1 to 2 red, yellow or orange peppers, seeded and cut into wedges
1 large red onion, cut into 8 wedges
3 carrots, cut into chunks
2 sprigs rosemary
1 1/2 tablespoons olive oil
juice of 1 lemon
20 cherry or baby plum tomatoes
1 large handful of green olives, plain or stuffed with pimento or anchovies (optional)
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Method Prep:10min › Cook:40min › Ready in:50min
Pre-heat the oven to 220 C / Fan 200 C / Gas 7 while you prepare your vegetables and chicken.
Pop the potatoes in a shallow microwaveable dish and pour over 2 tablespoons of water. Cover with cling film, piercing a hole in the top and microwave on high (based on a 750watt microwave) for 5 minutes.
Meanwhile put the chicken, chorizo or lardons (if using), peppers, onion, carrots, rosemary and olive oil in a large roasting tray. Add the partially cooked potatoes and toss everything together so it is coated in olive oil and season with salt and pepper. Squeeze over the lemon juice, and put in the oven for 30 minutes.
After 30 minutes turn everything around in the tray and add the tomatoes (and olives, if using) and return to the oven for a further 15 minutes or until the potatoes are golden and cooked through.