Many people continue to have roast dinners throughout the summer, but others opt for chicken with new potatoes and salad or an alternative.
However, Britons can “revamp” their roast with this super simple recipe from BBC Good Food, requiring just a handful of ingredients.
The recipe notes said: “Revamp your roast chicken for the summer months with just a few ingredients.
“Serve our easy traybake with salad or crusty bread for a winning chicken dinner.”
This recipe serves four to six people and takes just 10 minutes to prep.
Ingredients:
One half a kilo whole chicken
Four tablespoons of olive oil
600g frozen mixed roasted veg
Two 400g cans of cannellini beans, drained and rinsed
145g fresh pesto
400g cherry tomatoes on the vine
Method:
Heat the oven to 190C or 170C, then rub the chicken with the oil, and generously season it with salt and pepper.
Arrange the vegetables in a large roasting tin and sit the chicken on top, roasting for one hour, uncovered.
Tip the beans and pest into the tin and stir through the veg.
Add 150ml of water and arrange the tomatoes over the beans and vegetables before returning them to the oven for 20 minutes.
Remove from the oven, cover loosely with foil and rest for 20 minutes before carving and serving.
Any leftover chicken can be eaten the following day in sandwiches or in a salad.
