Feeding a crowd this Easter? Keep it simple AND delicious with this Lemon & Herb Roasted Chicken Traybake! Minimal fuss, maximum #TasteOfGFC, and easy cleanup. Perfect for large family gatherings!
You’ll need:
- 1 x Grain Field Chickens Whole Chicken
- 1kg baby potatoes, halved
- 500g carrots, chopped in large pieces
- 4 large onions, slices
- Green beans
- 2 lemons
- 4 Tbsp olive oil
- 4 minced garlic cloves
- 2 tbsp chopped fresh rosemary/thyme (or 2 tsp dried)
- salt, and pepper.
Method:
- Preheat the oven to 200°C. On 1-2 large baking trays, toss roughly chopped potatoes and sturdy veggies with olive oil, salt, and pepper.
- Pat the GFC chicken dry.
- In a bowl, mix the zest and juice of 2 lemons, olive oil, minced garlic cloves, chopped fresh rosemary/thyme, salt, and pepper. Toss the GFC whole chicken in this marinade.
- Nestle the marinated chicken amongst the veggies on the baking tray. If necessary, carve the chicken into pieces and put onto 2 trays in case your tray is too small.
- Bake for 45-60 minutes, or until the chicken is cooked through (juices run clear) and golden brown, and the veggies are tender. Turn pieces halfway if needed.
- Garnish with fresh parsley and serve straight from the tray!
