One-pan roast chicken dinner recipe
 Vegetables, potatoes, chicken, peas and bacon all roasted in one pan. A simple and tasty all-in-one-roast chicken recipe with minimal washing up. 1 medium chicken (roughly 1.6kg/3lb 8oz)½ lemon, halved3 tbsp oil, olive or sunflower300g/10½oz new potatoes, halved2 medium sweet potatoes (300g/10½oz), peeled and cut into roughly 3cm/1¼in chunks3 medium carrots (300g/10½oz), peeled and cut into roughly 5cm/2in long batons2 medium parsnips (300g/10½oz), peeled and cut into roughly 5cm/2in long batons1 long sprig fresh rosemary or a small bunch of thyme, leaves roughly chopped4 rashers smoked back bacon100g/3½ oz frozen peasflaked sea salt and black pepper 1 medium chicken (roughly 1.6kg/3lb 8oz) ½ lemon, halved 3 tbsp oil, olive or sunflower 300g/10½oz new potatoes, halved 2 medium sweet potatoes (300g/10½oz), peeled and cut into roughly 3cm/1¼in chunks 3 medium carrots (300g/10½oz), peeled and cut into roughly 5cm/2in long batons 2 medium parsnips (300g/10½oz), peeled and cut into roughly 5cm/2in long batons 1 long sprig fresh rosemary or a small bunch of thyme, leaves roughly chopped 4 rashers smoked back bacon 100g/3½ oz frozen peas flaked sea salt and black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken in a large, roasting tin and remove any trussing elastic or string. Put the lemon pieces inside the chicken. Drizzle 1 tablespoon of the oil over the chicken. Season with flaked sea salt and black pepper and roast for 30 minutes.Put the vegetables and chopped herbs into a large bowl. Pour over the remaining oil and season with salt and pepper. Toss together. Place the vegetables around the chicken in the roasting tin and return to the oven for a further 20 minutes. Take the chicken out of the oven, and give the vegetables a stir. Put the bacon on top of the chicken and roast for another 20 minutes.Add the frozen peas to the pan and bake for a final 10 minutes. Check the chicken is fully cooked by cutting into the thickest part of the thigh. The juices should run clear. Move the chicken to a warmed plate and set aside to rest for 15 minutes. Spoon the vegetables into a warmed dish once the chicken is out of the tin. Serve the chicken carved into chunky pieces, with the vegetables and cooking juices spooned over. Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken in a large, roasting tin and remove any trussing elastic or string. Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken in a large, roasting tin and remove any trussing elastic or string. Put the lemon pieces inside the chicken. Drizzle 1 tablespoon of the oil over the chicken. Season with flaked sea salt and black pepper and roast for 30 minutes. Put the lemon pieces inside the chicken. Drizzle 1 tablespoon of the oil over the chicken. Season with flaked sea salt and black pepper and roast for 30 minutes. Put the vegetables and chopped herbs into a large bowl. Pour over the remaining oil and season with salt and pepper. Toss together. Place the vegetables around the chicken in the roasting tin and return to the oven for a further 20 minutes. Put the vegetables and chopped herbs into a large bowl. Pour over the remaining oil and season with salt and pepper. Toss together. Place the vegetables around the chicken in the roasting tin and return to the oven for a further 20 minutes. Take the chicken out of the oven, and give the vegetables a stir. Put the bacon on top of the chicken and roast for another 20 minutes. Take the chicken out of the oven, and give the vegetables a stir. Put the bacon on top of the chicken and roast for another 20 minutes. Add the frozen peas to the pan and bake for a final 10 minutes. Check the chicken is fully cooked by cutting into the thickest part of the thigh. The juices should run clear. Add the frozen peas to the pan and bake for a final 10 minutes. Check the chicken is fully cooked by cutting into the thickest part of the thigh. The juices should run clear. Move the chicken to a warmed plate and set aside to rest for 15 minutes. Spoon the vegetables into a warmed dish once the chicken is out of the tin. Serve the chicken carved into chunky pieces, with the vegetables and cooking juices spooned over. Move the chicken to a warmed plate and set aside to rest for 15 minutes. Spoon the vegetables into a warmed dish once the chicken is out of the tin. Serve the chicken carved into chunky pieces, with the vegetables and cooking juices spooned over. Recipe tips Tip the tin so that the juices run to one end. Spoon off and discard the fat that rises to the surface, and then spoon the remaining juices over the carved chicken as it is served.