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!
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.
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.
Look how clean the dish is!
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.
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.
Enjoy!
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.
Are you looking forward to a fuss-free roast dinner using Bakewell oven bags?
Print this healthier roast chicken recipe
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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)
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
This is a commissioned post for Bakewell Oven Bags.
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kike pedro says
A delicious healthy recipe, sounds yummy
Emily Leary says
It really is! Are you tempted to give it a try?
Chloe Brill says
Really quick and simple and locks in all the flavours
Emily Leary says
Yes! Quick, simple and absolutely delicious :)
Pam Francis Gregory says
Great idea - Sometimes buy cook in bag chickens from supermarket to save on washing up - This is a great alternative.
Emily Leary says
Yes and it's such a good way to roast the veg too! Enjoy!
Wise Ways says
I've never seen the Bakewell bags before I think it's a great idea for keeping the meat moist & I would of thought more flavour too
Emily Leary says
I love using Bakewell bags. Everything was roasted to absolute perfection!
Debbie Finnerty says
I really like this idea normally I would use 1 bag for veg and 1 for meat I have never thought to bung it all in the same bag before but I am going to give it a go next time because this looks fab :)
Emily Leary says
Oh great - yes do! It's super quick and simple!
Rachel Butterworth says
I think that chicken looked perfectly cooked. I would love to have a go at this recipe myself.
Emily Leary says
Thank you!
Nicki Ramsay says
The bags seem to be very useful for keeping the moisture in when roasting meat and veg. I did like the tip about cutting a corner off so the skin of the chicken got crisper.
Emily Leary says
Yes it works really well too!
cheryl hadfield says
The chicken looks so tender and moist cooked in the bag, and the recipe looks so delicious, a great change to the normal roast dinner
Emily Leary says
Thank you!
Kim Carberry says
This looks like a fab recipe. It looks so simple recreate. The oven bags are a great idea x
Emily Leary says
Thank you! Yes, simple and yummy is the best.
Dena McGuinness says
This looks amazing, you cannot beat a roast dinner. Even better when it's a healthy version!
Emily Leary says
Absolutely!