Fling stuff on the tray, fling the tray in the oven then fling it in your mouth. Simple and DELICIOUS for midweek dinners and leftover lunches

Serves 4

(Below is what I used but this will work with pretty much any veg you have in the fridge)

  • One whole chicken (I spatchcocked the chicken for faster cooking time but this is optional)
  • 8-10 baby new potatoes
  • 1 large carrot
  • 1 onion, quartered
  • Baby vine tomatoes
  • Tenderstem broccoli
  • 1 whole bulb of garlic
  • 1 lemon, cut into wedges

Salsa Verde

  • Half a packet of the following:
  • Dill
  • Coriander
  • Parsley
  • Oregano
  • 2 tbsp mint sauce
  • 1 tbsp red wine vinegar
  • 1 jalapeño
  • 4-5 tbsp of reserved juiced from the cooked chicken
  • Roasted garlic from the chicken
  • 2 tbsp olive oil

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  1. Pre heat your oven to 180 degrees Celsius (fan) & line a large baking tray.

  2. Roughly chop the carrot and add this to the tray with the baby potatoes, onion & garlic.

  3. Sir the chicken on top and drizzle well with oil and season with loads of salt and pepper. Squeeze the lemon over the skin and add the wedges to the tray too.

  4. Roast according to the chickens size, if spatchcock about 45 minutes for a small chicken, 1 hour 20 mins if keeping it whole.

  5. Once the chicken is cooked, take the tray out and remove the chicken and let it rest for about 20 minutes. Drain off the excess juices from the veg & remove the garlic and put them back in the oven to crisp up while the chicken is resting.

  6. Add the tenderstem & tomatoes (as much as you like) at this point.

  7. To make the sauce, add everything to a blender and squeeze the roasted garlic in along with 4-5 tbsp of the reserved juices. Blend until smooth and season with salt and pepper.

  8. Spoon the salsa verde over the chicken and veg & serve.


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Forks N' Roses granted permission by HomeMadeByCaitlin

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