Herb Roast Chicken and Veggies

This Herb Roast Chicken and Veggies recipe is the perfect one-tray dinner!

It's super easy to put together and is packed - I mean PACKED! with delicious flavour.

One tray chicken bakes are amazing for when you're craving a warm and healthy yet filling meal or are too tired to cook.

Simply, chop, season and put in the oven. Done and done!

1 whole chicken (2kg)
2 small stick of butter (40gish)
1/2 cup fresh parsley, chopped 
1 tbsp fresh oregano, chopped 
10 fresh mint leaves, chopped 
10 fresh basil leaves, chopped 
2 garlic cloves, sliced 
1 lemon, halved 
1-2 tsp salt 
1/2 tsp pepper 
2 tbsp olive oil 


2 medium brown onions, quartered 
2 large carrots, quartered 
2 large potatoes, sliced into wedges 


  1. Pre-heat oven to 200 degrees celsius. 
  2. In a mixing bowl, add the chopped parsley, mint, oregano, basil and garlic cloves. Add olive oil, 1 tsp salt and a pinch of pepper. Mix well. 
  3. At the tip of the chicken breast, lift up the skin and seperate from the breast (without tearing!), Pull gently to seperate. 
  4. Divide the herb mixture into three and place one third down one half of the breast, and then repeat down the other half. 
  5. Place one small stick of butter down each breast. 
  6. Use the last third of the herb mixture and rub all over the chicken. 
  7. With a generous hand, sprinkle salt ALL over the chicken. 
  8. Add potatoes, carrots and onions to a deep baking dish and sprinkle with salt, pepper and a drizzle of olive oil. 
  9. Place 1 half of the lemon inside the chicken cavity, and the other just loose in the tray. 
  10. Place the chicken on top of the vegetables and place into the oven for 1.5 hours. 

Tip: Every 30 minutes, remove from oven and using a spoon, spoon the pan juices over the top for 1 minute. This keeps it super juicy!