One Pan Mediterranean Roast Chicken and Vegetables with Garlic Yoghurt
A seriously easy but seriously impressive option for a Sunday roast.
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Ingredients
- 1 whole large chicken approx 2kg ideally brined for 24 hours
- 500 grams baby potatoes
- 2 courgettes
- 2 red peppers
- 200 grams vine tomatoes
- 150 grams chorizo diced
- 50 grams green olives destoned
- 3 tablespoons olive oil
For the yoghurt
- 150 grams Greek yoghurt
- 4 cloves garlic
Instructions
- Preheat the oven to 180?
- Chop the courgettes and red peppers into pieces about the same size as the baby potatoes. Half any potatoes that are much bigger than the others.
- Arrange the courgettes, red peppers and potatoes in the base of a large roasting pan. Add the tomatoes, olives and diced chorizo.
- Place the chicken on top and drizzle with the olive oil, season with salt and pepper.
- Put in the oven on the middle shelf and cook for one hour – check that the juices run clear when you stab the chicken with a skewer
- While the chicken is cooking, make the yoghurt. Peel and grate the garlic cloves, then stir into the yoghurt along with a pinch of salt and pepper.
- After an hour, remove the chicken from the oven and let it rest for 10 minutes. You can cover in foil to keep everything warm.
- To serve, give everyone a big spoonful of the roasted vegetables and pieces of chicken. Drizzle with the yoghurt and a little olive oil.
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