One Pan Roast Chicken you can cook anywhere!

Ingredients

• 1 whole Whole Chicken (about 3‑4 lb (1.5‑2 kg), cleaned and patted dry)
• 500 g Baby Salad Potatoes (halved)
• 2 pieces Carrots (peeled and cut into sticks)
• 2 pieces Sweet Peppers (cut into bite‑size chunks)
• 3 tbsp Olive Oil (extra‑virgin, for drizzling and chicken coating)
• 1 tsp Salt (kosher or sea salt)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Fennel Pollen (delicate anise flavor, add at the end)
• 1 tbsp Fresh Tarragon (chopped, for the gravy)
• 2 tbsp All-Purpose Flour (for the roux)
• 2 cups Chicken Stock (low‑sodium, homemade or store‑bought)
• 2 tbsp Fresh Chives (finely sliced, for garnish)

Instructions

1. Preheat Oven and Check Temperature

   Place an oven thermometer inside and preheat to 190 °C (375 °F). If your oven runs hot, adjust accordingly.

   Time: PT10M

   Temperature: 190°C

2. Prepare the Vegetables

   Wash and halve the baby potatoes, peel and cut carrots into sticks, and quarter the sweet peppers. Toss all with 2 tbsp olive oil, ½ tsp salt, and ½ tsp pepper.

   Time: PT10M

3. Season the Chicken

   Pat the chicken dry. Rub the entire bird with the remaining 1 tbsp olive oil, then season generously with salt and pepper, making sure to get the underside and the leg cavity.

   Time: PT5M

4. Arrange Chicken and Veg on Tray

   Place the seasoned chicken breast‑side up on the roasting tray. Scatter the seasoned vegetables around the bird, leaving space for air circulation.

   Time: PT5M

5. Roast – First 45 Minutes

   Put the tray in the lower third of the oven. Roast for 45 minutes, checking that the vegetables are beginning to brown and the peppers are soft.

   Time: PT45M

   Temperature: 190°C

6. Remove Peppers (Optional)

   Take out the sweet peppers once they are nicely charred to prevent over‑cooking.

   Time: PT5M

7. Finish Roasting the Chicken

   Continue roasting the chicken for another 10 minutes (total ~60 minutes). The internal temperature should reach 75 °C (165 °F). Remove the tray; transfer the vegetables to a bowl and keep warm.

   Time: PT10M

   Temperature: 190°C

8. Rest the Chicken

   Cover the chicken loosely with foil and let it rest for 5 minutes. This redistributes the juices.

   Time: PT5M

9. Make the Fennel‑Pollen Pan Gravy

   Place the roasting tray (or transfer the drippings to a saucepan) over medium heat. Add 2 tbsp flour and whisk to form a roux; cook 1‑2 minutes. Gradually whisk in the pan juices and 2 cups chicken stock. Simmer 10 minutes, then stir in chopped tarragon and 1 tsp fennel pollen.

   Time: PT12M

10. Carve the Chicken

    Using a sharp knife, remove the legs, then separate thighs from drumsticks. Slice the breast into strips, keeping the meat warm on a platter.

    Time: PT10M

11. Plate and Garnish

    Toss the warm vegetables with a little extra olive oil, sprinkle with fresh chives, and drizzle the fennel‑pollen gravy over the chicken and veg. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

40 g

Carbohydrates

30 g

Fat

35 g

Fiber

5 g