This one dish chicken meal is embarrassingly simple to make, yet looks suitably impressive. You will get a flavourful natural jus in the dish at the end - perfect for mopping up with some crusty bread or crispy roast potatoes.

  • Ingredients
  • 1.4kg Goosnargh chicken
  • 500g Chantenay carrots
  • 250g cherritta tomatoes
  • 2 sweet pointed peppers
  • 1 bunch of thyme
  • 1 lemon
  • 1 red onion
  • 8 garlic cloves
  • Freshly ground salt
  • Olive oil

Cooking Instructions

  1. Preheat the oven to 180C. Prepare the chicken by rubbing all over with some thyme leaves, ground salt and olive oil.
  2. Squeeze half a lemon into the chicken cavity and place inside along with some sprigs of thyme and a couple of garlic cloves.
  3. Halve the pointed peppers and remove the seeds. Quarter the red onion.
  4. Place the chicken in a large ovenproof dish. Place the remainder of the ingredients around the chicken, and drizzle with olive oil and squeeze over the remainder of the lemon.
  5. Cook in the oven for 1 hour and 20 minutes.

Please Note: Whilst all our recipes are developed, tried and tested by our Executive Chef, variances in native and rare breed animals can differ immensely, therefore cooking times are a guide only. Please ensure all products are cooked through and hot before serving.