Roast Chicken With Potatoes, Tinned Beans & Cherry Tomatoes
I bought my whole chicken for $5 on special! I always look out for specials like this – you can buy an extra chicken and stick it in your freezer until you’re ready to cook with it. A good little tip to remember.
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Ingredients
- 6 baby potatoes halved
- 2 tablespoons extra virgin olive oil
- 2 tablespoons roast chicken spice blend see notes
- 1 kg chicken whole
- sea salt & cracked black pepper
- 12 cherry tomatoes or cherry tomatoes on the vine
- 1 zucchini large, cut into half moons
- 400 g canned cannellini beans drained & rinsed
- 2 cloves garlic finely chopped
- 1 teaspoon chicken stock powder
- 3 tablespoons water
- 1 tablespoon extra virgin olive oil
- cracked black pepper
Instructions
- Preheat the oven to 220°C conventional (200°C fan-forced).
- Combine the baby potatoes with 1 tablespoon each of the olive oil and spice blend. Transfer to a large roasting tray and spread to the outside.6 baby potatoes, 2 tablespoons extra virgin olive oil, 2 tablespoons roast chicken spice blend
- Wash and pat the chicken dry with paper towel. Place it in the middle of the roasting tray. Drizzle with the remaining tablespoon of olive oil and spice blend, rubbing them all over the outside of the chicken. Season well, then roast for 30 minutes.1 kg chicken, 2 tablespoons extra virgin olive oil, 2 tablespoons roast chicken spice blend
- For the bean mix: Combine all the ingredients in a bowl.400 g canned cannellini beans, 2 cloves garlic, 1 teaspoon chicken stock powder, 3 tablespoons water, 1 tablespoon extra virgin olive oil, cracked black pepper
- Remove the chicken from the oven and push the potatoes to one end of the tray. Spoon in the bean mix and spread it out over one half of the tray. Top with the cherry tomatoes and return to the oven for 30–35 minutes or until the chicken is cooked.1 kg chicken, 12 cherry tomatoes, 400 g canned cannellini beans
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