Quick roast chicken with fresh veggies

Ideal for feeding a hungry family, Rachel Allen rustles up a hearty roast meal
By Rachel Allen
Quick roast chicken with fresh veggies
  • Rating:
  • Serves: 4-6
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 1.9 kg chicken, jointed into eight pieces
  • 1 large onion, or two small red onions, cut into 6-8 wedges
  • 8 cloves garlic
  • 3 carrots, peeled and cut into 2cm chunks, leave whole if they're baby carrots
  • 1 leeks, cut into 2cm chunks
  • 12 small new potatoes, scrubbed
  • 80 ml olive oil
  • 0.5 tsp freshly ground salt and black pepper


1. Preheat the oven to 250C/ above gas mark 9.

2. Put the chicken pieces, red onions, garlic, carrots, leeks and potatoes into a large bowl and pour over the olive oil. Season with sea salt and pepper, and toss together with your hands, adding more olive oil if it looks a bit dry.

3. Spread out in a single layer on a baking/ roasting tray and pop into the hot oven for 30-40 minutes, or until the chicken is cooked and the skin is crisp.

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