Summer Roast Chicken Tray Bake with Lemon & Herbs

A hands-off summer roast that uses the hard vegetables without heating up the kitchen for too long.

Serves: | Cooking Time:

Produce Used: Potatoes (1kg), Carrots (0.5kg), Beans (0.2kg), Zucchini (0.5kg).
Protein: Pasture Raised Chicken Drumsticks (1kg) (or Whole Chicken).

Preheat oven to 200°C.
Cube the Potatoes and chop Carrots into chunks. Toss in a large baking tray with olive oil, salt, and pepper. Bake for 20 minutes.
Add the Chicken Drumsticks to the tray. Season with dried herbs and a squeeze of lemon juice if you have it. Bake for another 25 minutes.
Add chopped Zucchini and Beans to the tray for the final 10-15 minutes until the chicken is cooked through and vegetables are tender.
Serve the tray in the middle of the table for easy sharing.