Classic Roast Chicken Tray Bake

Classic Roast Chicken Tray Bake


Pull out all your ingredients and make this Classic Roast Chicken Tray Bake for a delicious dinner.

  • 1 hr 15 mins
  • 4
  • Intermediate


  • 1.5kg free-range chicken
  • salt and ground pepper
  • 1 lemon, quartered and skins pricked
  • 3 small carrots
  • 4 sprigs celery
  • 6 garlic cloves
  • 1 onion, quartered
  • 45ml olive or avocado oil
  • 250g baby carrots, washed
  • 500g baby potatoes, washed
  • 500g pickled onions, peeled


  1. Preheat oven to 200°C. Season the outside and cavity of the chicken with salt and stuff it with a wedge of lemon, a carrot, a sprig celery, 2 garlic cloves and an onion quarter.
  2. Place the chicken, breast side up, in a large roasting pan with the remaining lemon, vegetables, white wine and water . Brush the chicken with oil and season with salt and ground pepper. Roast for 15 minutes then turn the oven temperature down to 180°C. Baste the chicken regularly with the pan juices. Add the baby carrots, baby potatoes and pickled onions after 25 minutes of the roasting.
  3. Roast for another 60 minutes or until the juices run clear when inserting a skewer in the thickest part of the drumstick. Set aside for 5 minutes to rest. Serve with the baby carrots, potatoes and onions.