Roast Chicken & Pepper Traybake
This is the easiest, juiciest chicken recipe. All done in one tray, it’s possibly the laziest but yummiest batch meal to make.
Ingredients · Servings 6
- 1 Large Whole Chicken
- 2tsp Smoked Paprika
- 1tsp Dried Oregano
- 2 Red Bell Pepper
- 2 Red Onion
- 500g Cherry Tomatoes
- 80ml White Wine Vinegar
- 4 Garlic Clove
Method · 55 min
- Preheat the oven to 190°C. Flip the chicken, so its breast side down. Using a pair of strong kitchen scissors, snip the backbone/spine out. Turn the chicken over and press down on the breasts until you hear a crack. Turn the legs out so the chicken lies flat.
- Add the paprika, oregano and a generous pinch of salt into a bowl with a good amount of freshly cracked black pepper, mix together. Sprinkle the seasoning onto the chicken.
- Trim and chop the pepper into 2cm chunks, peel and wedge the onions. Thinly slice the garlic cloves. Add all of the veg into a tray and pour the vinegar in. Place the chicken on top, drizzle with olive oil and roast until fully cooked, 40-50 mins.
