Name: Healthier Roast Chicken with Mediterranean Veg
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Ingredients: 1.6 kg whole organic chicken; 1 red onion (cut into wedges); 1 large garlic bulb (slightly crushed cloves); 1 kg baby potatoes; 1 handful fresh basil (roughly torn); 1 red bell pepper (deseeded and cut into quarters); 1 green bell pepper (deseeded and cut into quarters); 1 yellow pepper (deseeded and cut into quarters); 1 handful black olives (drained); 2 tbsp olive oil; 1 tbsp cornflour (cornstarch)

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You won't believe how easy it to make this gorgeous, lemony, juicy, delicious healthier roast chicken with Mediterranean veg in a single roasting tray!

A deliciously healthier roast chicken with Mediterranean veg

So, let's talk roasts! There's a lot to love, isn't there? They're easy to make once you've got the knack, there's tons of variety in how you prepare them, and best of all, they're absolutely delicious.

But on the downside, roasts can be a faff to make, they can take a lot of time to cook, they can leave loads of washing up, and they can be unhealthy.

That's why I'm excited to tell you about 100% recyclable Bakewell Oven Bags, which allow you to whip up a roast with all of the positives, while they pretty much eliminate all the mess, reduce the fat, and reduce cooking time by up to 10%!

Sound to good to be true? I've been testing them thoroughly and I promise, they work superbly well. All you do is place your meat and veg in the large bag, snip a corner, then roast it as you normally would, it's that simple.

You end up with exceptionally juicy and succulent meat and just as you'd hope, the meat comes out wonderfully browned, with veg that's perfectly cooked. Because the natural juices are helping to cook the meat in the bag, it cooks faster and you need just a touch of oil - this recipe only uses 2 tbsp of olive oil so it's a healthier option too.

And just how much mess does it eliminate? Well this is my roasting tray after cooking. Amazing, right?

I really am very impressed with the Bakewell bags, which come in all sorts of sizes to suit different sized birds, joints of meat, portions of meat, fish, paella, ribs, vegetables and more. It makes cooking just that little bit easier and faster and takes nothing away.

Read on for the full healthier roast chicken with Mediterranean veg recipe.

Ingredients

1.6 kg (3.53 lb) whole organic chicken
1 red onion cut into wedges
1 large (1) garlic bulb slightly crushed cloves
1 kg (2.2 lb) baby potatoes
1 handful fresh basil roughly torn
1 red bell pepper deseeded and cut into quarters
1 green bell pepper deseeded and cut into quarters
1 yellow pepper deseeded and cut into quarters
1 handful black olives drained
2 tbsp olive oil
1 tbsp cornflour (cornstarch)

Equipment

Instructions

Pre-heat the oven to 190C/375F (170C fan). Place all of the vegetables, olive oil and herbs inside the Bakewell Oven Bag.

Place your vegetables into the Bakewell oven bag

Give them a good shake to ensure they're evenly coated.

Add the potatoes to your Bakewell oven bag

Place the chicken inside the bag on top of the vegetables and position on your roasting tray.

Add your whole chicken to the bag and seal according to the instructions

Seal the bag with the provided tie and cut a small piece off one corner of the bag - this will allow steam to escape and ensure a tasty skin.

Snip a corner in the Bakewell oven bag to allow steam to escape

Roast for approximately 80 minutes until well cooked. If you put a skewer into the thickest part of the meat, the juices should run clear (no pink tinge). If you have a meat thermometer it should read at least 165F (75C) at the thickest part of the meat.

Your healthier roast chicken fresh from the oven

Allow the chicken to sit for 10 minutes, then cut open the bag. You can then lift the chicken out of the bag, taking care to drain the juices back into the bag.

Lift the bag and tip the veg into a colander over a pan to catch the juices. You can then dish up the vegetables.

Look how clean the dish is!

Bakewell oven bags are a mess-free roasting option

You can now use all of the lovely chicken and veg juices to make an amazing gravy for your healthier roast chicken. Place the pan over a medium heat. Add a little boiling water if you want to stretch the quantity a little further.

Use the juices from your roasted chicken to make a gravy

Mix 1 tbsp of cornflour with a little cold water and add to the pan.

Stir over the heat until thickened, season to taste, then transfer to a gravy boat and serve.

Healthier roast chicken with Mediterranean vegetables

Enjoy!

Healthier roast chicken, made using bakewell oven bags

Are you tempted to try Bakewell Oven Bags? Let me know if you do! You can read more on the Bakewell website. Or purchase via Amazon.

Bakewell oven bags for roasting - a mess free way to make roast chicken

Are you looking forward to a fuss-free roast dinner using Bakewell oven bags?

Print this healthier roast chicken recipe

If you'd like to print this healthier roast chicken recipe to try later, just click the PRINT button on the recipe card below.

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4.9 from 43 votes

Healthier Roast Chicken with Mediterranean Veg

A delicious roasted chicken, made extra juicy and delicious as it's cooked in-the-bag.

Prep Time10

Cook Time1 20

Total Time1 30

Course: Dinner

Cuisine: Italian

Diet: Gluten Free

Servings: 4 servings

Author: Emily Leary

Ingredients

1.6 kg (3.53 lb) whole organic chicken
1 red onion cut into wedges
1 large (1) garlic bulb slightly crushed cloves
1 kg (2.2 lb) baby potatoes
1 handful fresh basil roughly torn
1 red bell pepper deseeded and cut into quarters
1 green bell pepper deseeded and cut into quarters
1 yellow pepper deseeded and cut into quarters
1 handful black olives drained
2 tbsp olive oil
1 tbsp cornflour (cornstarch)

Instructions

Prepare the chicken and veg

Pre-heat the oven to 180C/375F (160C fan). Place all of the vegetables, olive oil and herbs inside the Bakewell Oven Bag.
Give them a good shake to ensure they're evenly coated.
Place the chicken inside the bag on top of the vegetables and position on your roasting tray.
Seal the bag with the provided tie and cut a small piece off one corner of the bag - this will allow steam to escape and ensure a tasty skin.
Roast for approximately 80 minutes until well cooked. If you put a skewer into the thickest part of the meat, the juices should run clear (no pink tinge). If you have a meat thermometer it should read at least 165F (75C) at the thickest part of the meat.
Allow the chicken to sit for 10 minutes, then cut open the bag. You can then lift the chicken out of the bag, taking care to drain the juices back into the bag.
Lift the bag and tip the veg into a colander over a pan to catch the juices. You can then dish up the vegetables.

Make the gravy

You can now use all of the lovely chicken and veg juices to make an amazing gravy. Place the pan over a medium heat. Add a little boiling water if you want to stretch the quantity a little further.
Mix 1 tbsp of cornflour with a little cold water and add to the pan.
Stir over the heat until thickened, season to taste, then transfer to a gravy boat and serve

Video

Nutrition

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

This is a commissioned post for Bakewell Oven Bags.

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