We’ve given classic roast chicken a summery twist with this easy recipe. Roasted in one pan, the tender meat is flavoured with fresh rosemary and thyme and cooked with red peppers, potatoes and asparagus, giving you a sumptuous Sunday roast that tastes as good as it looks.
Preheat the oven to gas 5, 190°C, 170°C fan. Place the chicken in a large roasting tray and season. Sprinkle over the rosemary and thyme and drizzle with 2 tbsp of the olive oil and the lemon juice.
Scatter the red onions, red peppers and potatoes around the chicken and drizzle with the remaining olive oil. Add 100ml (3½fl oz) water and place in the oven for 1 hour 20 minutes. Baste the chicken halfway through cooking – if the vegetables look dry, add a further 100ml (3½fl oz) water to the pan and return to the oven.
Then, 10 minutes before the chicken is ready, add the asparagus and baste with the chicken juices. Return the chicken to the oven and cook for a further 10 minutes, or until the chicken is golden and the juices run clear when a skewer is inserted into the thickest part of the leg.
Remove the chicken from the oven and rest for 15 minutes, by covering loosely with foil. Serve with a rocket and Parmesan salad, if you like.
If your chicken weighs more than 1.5kg it will need a longer cooking time; please follow the roasting instructions on the packaging.
* Tesco organic whole chicken may only be available in limited stores.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.