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:
1. 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.
2. 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.
3. 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.
4. 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.
5. Garnish with fresh parsley and serve straight from the tray!
