A great feed.


  • 1 large chicken cut into 8, and breast bone removed (i asked the butcher in the supermarket to do this for me)
  • 1 butternut squash, peeled and cut into chunks
  • 3 large baking potatoes, scrubbed and cut into chunks
  • 1 red onion, peeled and cut into chunks
  • 1 lemon, quartered
  • 2 carrots, peeled and cut into chunks
  • 2 parsnips, peeled and cut into chunks
  • 1 red and 1 yellow pepper, cut into quarters
  • 1 tblsp olive oil
  • Salt and pepper
  • A couple of sprigs of rosemary if you have some available

For the Red Pepper Aioli:

  • 1 red pepper, roasted with skin removed
  • 1 clove of garlic
  • 3 tblsp mayonnaise


  1. Preheat the oven to 170C.
  2. Heat half the olive oil in a frying pan over a medium heat and brown the chicken.
  3. Toss the rest of the vegetables, lemon and rosemary in the remaining olive oil, season with salt and pepper.
  4. Spread on a large oven tray and place the chicken on top.
  5. Bake at 170C for 50 minutes.
  6. For the red pepper aioli, remove the seeds and skin from a roast red pepper, blitz in a food processor with the mayonnaise and garlic until blended.
  7. Serve with the roast chicken tray bake.
  8. To roast a red pepper, preheat the oven to 220C.
  9. Cut the peppers into quarters. Remove the seeds and the membranes.
  10. Roast the peppers until the skin blisters and turns black.
  11. Remove from oven and cover with cling film until cool.
  12. The skins should peel away from the peppers easily when cooled.