I do love a good roast dinner but in the warmer months, this one-pan, summer roast chicken recipe is fab.
This easy, one-pan roast is full of Mediterranean flavours, and is the perfect easy dinner recipe.
Simply load your roasting tin up with a whole chicken, veg and potatoes.
Then pour over the marinade and let the oven do it's work.
I cook up this chicken with chantenay carrots (my new obsession!) and potatoes, as well as chunks of red onion and whole garlic cloves.
You could use normal carrots cut into chunks.
But there's something about the flavour chantenay carrots which is just a million times better!
The result is a delicious, Greek-style summer roast chicken with the most flavoursome veg ever.
It's the perfect Sunday roast alternative, or a great dish to serve up for a dinner party.
I've based this recipe on four people eating but it also is delicious as leftovers the next day with salad if you're making it for two people.
Or you could use a larger chicken to feed more hungry mouths.
You could even remove the potatoes from the pan and serve it with my incredible crispy garlic and lemon potatoes instead.
It's a super versatile dish and you're guaranteed everyone will love it.
Mediterranean-style chicken marinade
The absolute best thing about this summer roast chicken is the flavour of the marinade!
Poured over the meat and veg, it cooks up to just taste insanely good.
I wanted to fill this dish the flavours of summer, so chose all my favourite flavours for an almost Greek-style chicken dish.
But how could you not when it tastes this good?
The marinade for this one-pan roast chicken is simple, and is made up of:
- Orange juice
- Olive oil
- Dried oregano
- Smoked paprika
- Sea salt
I also whack a load of garlic cloves in the with the veg which gives a delicious flavour to this dish.
Once it's all roasted, you can 'smush' the soft, roasted garlic all over the chicken and veg.
This marries perfectly with the tangy, smokey marinade to create one hell of a dish.
A one-pan roast dinner option
Aside from the marinade, my other favourite thing about this recipe is that it's one-pot wonder!
Once you've assembled your tray with meat and veg and poured the marinade over, you just pop it into the oven,.
The veg will cook in the marinade and juices of the chicken, filling it with awesome flavours.
And aside a couple of checks to baste, you can all but forget about it until it's time to serve it up and eat.
By the time the chicken is cooked through, the carrots will be tender, the garlic will be soft and the potatoes will be cooked to perfection.
Meaning all you have to do is carve it up and tuck in!
You could cook up some extra green veg in the steamer if you like, or even serve it with a salad.
I do like to sometimes serve it with steamed tenderstem broccoli and asparagus (during the season) but it's also perfect on its own.
Any leftovers can be refrigerated and eaten cold (delicious!) or reheated - then you can even use the carcass for making stock.
It's a great no-waste meal and honestly the chicken is so good, I often sit just picking at it throughout the next day!
My summer roast chicken recipe
This summer roast chicken recipe is the perfect one-pan roast and a great Sunday dinner alternative.
This recipe uses a small chicken and serves four, but you could easily use a larger chicken and adjust the cooking times accordingly.
And please do leave a review to let others know you loved it too! It would mean the world to me.
- 1 small whole chicken
- 1 large red onion
- 400g chantenay carrots
- 400g potatoes
- 6 garlic cloves
For the marinade:
- 1 orange
- 75ml olive oil
- 1 tbsp dried oregano
- 1 tsp paprika
- ½ tsp smoked paprika
- 1 generous pinch sea salt
- Preheat the oven to 180C / Fan 160'C / Gas Mark 4.
- Peel and chop the onion into quarters. Peel the potatoes and cut them into halves or quarters so they are in approx 2-3 inch chunks.
- Place the chicken in a large roasting pan. Arrange the potatoes, onion, chantenay carrots and whole (unpeeled) garlic cloves around the chicken.
- Cut the orange in half. Juice one half and mix the juice with the other marinade ingredients.
- Cut the other half of the orange into four chunks and stuff these inside of the cavity of the chicken, along with the juiced piece of orange peel.
- Pour the marinade evenly over the chicken and vegetables. Mix to coat the veg and then place in the oven for 1 hours and 15 minutes, basting the meat and veg once or twice during this time.
- After the given time, take the chicken out of the oven and check it is cooked. I like to do this using a meat thermometer (should be around 75'C) in the thickest part but you can also pierce it with a skewer and see if the juices run clean. If they don't put back in the oven for another 15 minutes and then check again.
- Once cooked, remove the chicken from the oven and cover with foil. Leave to sit for around 5-10 minutes before carving up and serving. The garlic cloves can be 'popped' from the skin and 'mushed' over the meat and veg - use any leftover liquid as a sauce.
- If using a large chicken, adjust the cooking times according to the pack instructions.
- Any leftovers will keep in the fridge for 2-3 days. I personally love the leftovers eaten cold with a salad - I find the flavour matures even more!
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 680Total Fat: 38gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 132mgSodium: 227mgCarbohydrates: 40gFiber: 7gSugar: 9gProtein: 45g