Roasted with basil, thyme and garlic, it's totally fresh and moreish.
Perfect as an alternative to a traditional Sunday roast, your guests will surely want seconds.
Summery style chicken roast recipe
- 2 tbsp MasterChef Cotswold Rapeseed oil
- 100ml MasterChef Chicken Stock
- 1 small chicken
- 800g potatoes, cut into chunks
- 1 garlic bulb, broken into cloves, skin left on
- 8 chestnut mushrooms, whole
- 12 cherry tomatoes, whole
- 4 spring onions, sliced
- 1 red onion, cut into wedges
- 4 shallots
- 2 tbsp fresh basil
- 1 tbsp of fresh thyme
Heat oven to 220C/200C fan/gas 7. Place the chicken, skin-side up, in a large roasting tin with the potatoes, red onions, shallots and thyme.
Lightly crush the garlic cloves and nestle among the chicken. Pour the stock and oil over the chicken and vegetables.
Season and cook in the oven for 25-30 minutes.
Remove the roasting tin from the oven and add the mushrooms, cherry tomatoes and spring onions. Place back in the oven and bake for a further 15-20 minutes.
Remove from the oven once the chicken is fully cooked*, and the veg is tender.
*Please refer to the cooking guidelines on your purchased chicken as cooking times may vary.
To Serve: Place your summer style roast on a plate, season with salt and pepper and finish with MasterChef Chicken Gravy.
Also tastes great with: Butternut Squash for a vegetarian option.
All recipes from Cookwithmasterchef.co.uk
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