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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Val Pownall says
I definitely need to try that recipe! Sounds amazing! I would never have thought of putting veggies under the chicken. And - oh joy! - no dish to scrub clean.
Emily Leary says
Thank you! Let me know how it goes! This recipe is a firm favourite in our house!
Rebecca Whatmore (@0zzyhog) says
I like it that there is no waste - you use the juices to make the gravy.
Emily Leary says
Yes, no waste, a clean oven and less washing up and the chicken and vegetables cook to perfection!
Julie Edwards says
I think that these bags are a brilliant idea. They look so easy to use, even I can use them!
Emily Leary says
Yes, they're great! I love them and my mum uses them all the time! Let me know if you give this tasty recipe a go!
paula cheadle says
the food in this recipe looks fantastic and delicious.
Emily Leary says
Thank you! This dish is a definite family favourite! I hope you enjoy it if you give it a go :)
Laura Napier says
I would never have thought to use bags like that while cooking a roast chicken. Looks like a good way to make sure that the roast isn't dry!
Emily Leary says
Absolutely! The chicken stays so moist and tasty and the vegetables and gravy are delicious!
07963253432 says
It looks really amazing and locks in the flavour and moisture. I must try it
Emily Leary says
Sorry for the delayed reply! Have you tried it yet? I'd love to hear how it went!
Jayne Townson says
What a great idea. I can't say I ever considered using these before I read this, but you've sold them to me now, they sound great.
Emily Leary says
Great! I always have some of these`Bakewell bags in my cupboard! Let me know if you give this recipe a try!
Karen hutchinson says
I hadn’t seen these before - look really good and that chicken has made me hungry !
Emily Leary says
I love using these Bakewell bags. Enjoy!
Kelly Hanson says
Anything that means Idon't have to set upon the cooking dish afterwardwith a scourer is good by me!
Emily Leary says
Yes - it almost looks as if the roasting dish doesn't need washing at all and the resulting meal is SO tasty!
Natalie White says
I LOVE the fact that this would make washing up sooo much easier! :)
Emily Leary says
Me too! I'm all for a delicious meal with less washing up and a clean oven!