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(Serves 4)

This tray-bake style chicken dish works just as well for Friday night supper as Sunday lunch. We recommend using organic and free-range chicken only to support high standards of animal welfare. Roasting vegetables, particularly root vegetables, brings out maximum flavour.

1. Pre-heat the oven to 180°C.

2. Peel the carrots, squash and sweet potatoes and cut into large chunks.

3. Finely chop the rosemary; peel and slice the garlic.

4. Place the chicken Supremes, halved lemon and vegetables in a large roasting tin and drizzle with both olive oils. Season well with salt and pepper. Sprinkle with the sliced garlic and chopped rosemary and use your hands to give it a few turns to make sure it’s well covered in oil.

5. Place in the pre-heated oven and cook for 40-45 minutes, stirring/turning once.

6. Lift out the chicken and vegetables and cover loosely with foil.

7. Put the tin on the hob, turn the heat up and allow the lemony juices to bubble up. Give the lemon halves a prod with the back of a spoon to extract any remaining juices. Add a splash of white wine and a pinch of sugar. Taste and adjust the seasoning.

8. Pour straight into a serving jug – there’s no need to bother with straining for this type of rustic dish.

9. Serve with a simple green salad and batch-baked bread.

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4 free range, organic chicken Supremes (leg and thigh)

1 butternut squash or pumpkin

4 carrots

4 sweet potatoes

1 large lemon, halved

3 garlic cloves

1 tablespoon light olive oil

2 tablespoons extra-virgin olive oil

Maldon sea salt and Freshly ground black pepper

Fresh thyme

75ml dry white wine

A large pinch of caster sugar

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