This all-in-one roast dinner traybake uses a couple of clever shortcuts with delicious results, giving you more time to enjoy your evening. Minimal fuss, maximum weekend pleasure.
of your reference intake. Typical energy values per 100g: 556kj/133kcal
Cook: 25 mins hands on time + 1 hr 15 mins hands off time
Serves: 5
Ingredients
1 medium chicken (about 1.5kg)
25g unsalted butter, softened
1 tbsp Asda Dried Mixed Herbs
500g pack Asda Extra Special British Baby Potatoes, larger ones halved
500g carrots, peeled and trimmed
4 tsp vegetable oil
350g pack frozen Asda Ready To Roast Parsnips
180g pack Asda Tender & Crunchy Trimmed Fine Beans
1 zero-salt chicken stock cube
2 tsp Asda Yeast Extract
1 ½ tsp wholegrain mustard
1 ½ tsp maple syrup (or honey)
2½ Asda Tangy & Juicy Sweetclems, zested and juiced
Method
Heat oven to 220°C/200°C fan/gas 7. Rub the butter all over the top of the chicken, then sprinkle with salt, pepper and 2 tsp of the dried herbs. Tip the potatoes into a large roasting tin at one end, drizzle over half the oil and sprinkle with seasoning and the remaining dried herbs. Add the carrots to the other end and drizzle with the remaining oil. Snuggle the chicken into the middle and roast for 20 mins.
Turn the oven down to 200°C/180°C fan/gas 6. Give the potatoes a brief mix, move the chicken to one side so you can fit the frozen parsnips into space. Roast for another 50 mins.
Just before the timer is up, make up the stock cube with 300ml boiling water and stir in the yeast extract. Put the beans in a microwave-safe bowl, add 1 tbsp water then cover and microwave for 3 ½ mins on full power.
Use tongs to remove the carrots to a plate. If the parsnips are looking done, also remove them and keep warm under foil. Tip the beans into the space left by the carrots, and pour the hot stock into the tin. Return the tray to the oven for 10 mins more until the beans are tender.
Meanwhile, use a fork to hold the hot carrots in place while you roughly slice. Pop them into a serving dish and stir in the mustard, maple syrup and sweetclem zest and juice, then keep warm under foil until everything else is ready.
