Simple One-Pan Roast Chicken by Jane Devonshire

Another simple yet delicious coeliac friendly one-pan recipe from Jane Devonshire. This recipe is very adaptable so use the food you have available and feel free to change the ingredients up as you please!

Kids in the Kitchen

Washing the Potatoes – this isn’t a step below, but you could let your kids wash the potatoes either in the sink or a washing up bowl. Let them use the veg brush though if you don’t have one you can use a clean small kitchen cloth. Things to talk about, do the potatoes sink or float? What other items/food/ingredients could you test to see if they sink or float? 

Collecting Herbs – If you have herbs in the garden take the time to go outside with your kids to find the thyme and cut a bunch to bring in.

Recipe Courtesy Jane Devonshire MasterChef Champion 2016

Serves: 4-6

Difficulty: Easy

Equipment

• Roasting pan

Ingredients

• 1 medium-sized chicken, about 1.8kg (4lb)
• 1 bulb of garlic, halved horizontally
• A large bunch of fresh thyme
• 1 lemon, halved
• Olive oil
• Butter
• Salt and pepper
• 750g (1lb 10oz) new potatoes
• 2 red onions, peeled and cut into chunks
• 2 red peppers, cut in 2.5cm (1in) squares
• 1 yellow pepper, cut in 2.5cm
• (1in) squares
• For the sauce
• 2 heaped tbsp crème fraîche
• Salt and pepper
• Juice of 1-2 lemons

Cooking Method

1. Preheat the oven to 200°C/fan 180°C/gas 6. Remove the string from the chicken and put half of the garlic into the cavity with half of the thyme and lemon. 
2. Put the chicken in a roasting pan, cover it with some olive oil and dot with butter. Season with salt and pepper and scatter the remaining thyme over. Roast in the oven for 45 minutes.
3. Meanwhile put the potatoes in a pan of salted water over a high heat and boil until tender. Drain and set aside.
4. Take the chicken out of the oven, remove it from the pan and set aside on a plate. Put the potatoes, red onion and the remaining lemon and garlic in the roasting pan and toss them in the juices, adding a little olive oil if they seem dry. 
5. Put the chicken on top and return to the oven for 15 minutes, then take it out again and add the peppers. Return to the oven for 30 minutes. When the thighs of the chicken pull away from the body easily and the juices run clear, remove it from the oven, transfer it to a plate and leave to rest for 15 minutes.
6. Turn up the oven to 220°C/fan 200°C/gas 7 and put the vegetables back inside for 10 minutes until soft. Remove from the oven, lift the vegetables out of the pan and set aside with the chicken. 
7. To make the sauce, use a spoon to remove the excess fat from the juices in the pan, then place the pan on the hob. Heat gently and add the crème fraîche, salt and pepper and lemon juice to taste, then bring to the boil. Remove from the heat and pour into a small bowl.
8. Return the vegetables to the pan and place the chicken on top, then serve with the sauce alongside.