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
If you'd like to print this healthier roast chicken recipe to try later, just click the PRINT button on the recipe card below.
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.
Pin this healthier roast chicken
More delectable chicken recipes to try
Have you got my book?
'This is a great kids cookery book. Emily is a star' - Simon Rimmer
'The book I'd like to force into any mother's kitchen' - Prue Leith
"A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner
'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc
Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.
Mel Brolly says
They were used in a great way I wouldn't normally do veg in it
Emily Leary says
It all worked really well :)
jemima bradshaw says
These look fab! Bet they keep all the moister in and stops the chicken drying about. Less washing up too which is perfect x
Emily Leary says
Thank you! Yes, the chicken stays really moist and the vegetables roast beautifully!
Anya Sargent says
All the juices stay in place and add moist to chicken. Very good idea.
Emily Leary says
Thanks! I love using these Bakewell Oven Bags!
Chloe says
Looks great! Definitely a win if there's less washing up to do!
Emily Leary says
Yes, definitely!
shellyg says
Never tried cooking in a bag but the chicken looks good, not dry, so I would give it a go.
Emily Leary says
It's amazing how beautifully the chicken and the veg cook and hardly any washing up! Let me know if you give it a go!
Janet Matthews says
a great money saver to be able to use one bag for meat and veg, also saves on washing up a mucky pan
Emily Leary says
Absolutely and the results are delicious!
Sarah Courtney says
Love the idea can put veg and chicken in together.
Emily Leary says
Yes and it saves on all that washing up, apart from the fact that the chicken stays beautifully moist and the veg roast to perfection!
L. Mundy says
Great idea to use one bag, although I do like a crispy skin on my chicken so not sure these would work for me. Having said that I am always willing to give something a try.
Emily Leary says
If you have a look at the recipe, you can see that by cutting the corner off the bag before placing in the oven, it allows the skin to crisp up. If you want it extra crispy, try cutting the bag open along the top, carefully opening out and giving it 5 more minutes in the oven to crisp a little more without anything spilling out of the bag. Enjoy :)
mike powell says
what a great and easy idea!
Emily Leary says
These Bakewell bags are fab for roasting meals like this and the results are delicious!
daniel harrison says
So quick and simple - the chicken looks well cooked and delicious. Would like to try this recipe soon!
Emily Leary says
Thanks! Let me know how it goes - this is such a tasty meal with the added bonus of much less washing up!