Revamp your roast chicken for the summer months with just a few ingredients. Serve our easy traybake with salad or crusty bread for a winning chicken dinner
Prep:10 mins
Serves 4-6
1 ½kg whole chicken4 tbsp olive oil600g frozen mixed roasted veg2 x 400g cans cannellini beans, drained and rinsed145g fresh pesto400g cherry tomatoes on the vine
STEP 1Heat the oven to 190C/170C fan/gas 5. Rub the chicken with the oil, then generously season the skin and inside the cavity with salt and black pepper. Arrange the veg in a large roasting tin and sit the chicken on top. Roast for 1 hr, uncovered.STEP 2Tip the beans and pesto into the tin and stir through the veg. Add 150ml water and arrange the tomatoes over the beans and veg. Return the tin to the oven and cook for a further 20 mins, or until the chicken is cooked through and the juices run clear.STEP 3Remove from the oven, cover loosely with foil and rest for 20 mins before carving and serving.
