Summer roast chicken traybake

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
    Cook:1 hrs 20 mins
    plus resting
  • Easy

Nutrition per serving

  • kcal 550
  • fat 33g
  • saturates 8g
  • carbs 22g
  • sugars 7g
  • fibre 6g
  • protein 37g
  • salt 0.9g


  • 1½ kg whole chicken
  • 4 tbsp olive oil
  • 600g frozen mixed roasted veg
  • 2 x 400g cans cannellini beans, drained and rinsed
  • 145g fresh pesto
  • 400g cherry tomatoes on the vine


  1. Heat 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.

  2. Tip 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.

  3. Remove from the oven, cover loosely with foil and rest for 20 mins before carving and serving.

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