One-pan Roast Chicken, Potatoes, Carrots and Cherry Tomatoes

This is what we had for dinner today. No need for parboiling the veg, just throw everything in...


Ingredients:

• 1 1/2 kg chicken
• 1 lemon, halved
• 50g dairy free margarine
• 2 tsp dried mixed herbs
• 4 medium potatoes, peeled and chopped
• 7 carrots, peeled and chopped
• 2 tbsp olive oil
• 400g cherry tomatoes
• 2 tblsps cyder vinegar
• 1 tblsp olive oil
• salt and pepper

Method:

Preheat the oven to 220C/200C fan. Place the chicken in a big roasting tin without strings. Put the lemon into the cavity. Rub the margarine, herbs and seasoning over the chicken. Arrange the potatoes and carrots around it, drizzle everything with oil, season and toss together. Roast for 20 minutes, then turn the oven down to 200C/180C fan and roast for 45 minutes more. Mix the vinegar and oil with the cherry tomatoes and stir into the tin, then return to the oven for 15 minutes more.

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