Roast Chicken with Winter Tray Vegetables

Guide generated from: “One Pan Roast Chicken you can cook anywhere!” — Andy Cooks (chef Andy Hearnden), filmed in a Melbourne rental kitchen · 10 min 31 s · Timestamps come straight from the video's transcript; quantities from Andy's written recipe (in the video description). Tap any step to jump the video there; double-tap left/right halves to skip back/forward 5 seconds.

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🛒 Ingredients — ✓ from Andy's written recipe (with our winter swaps)

1 whole chicken — from your butcher (we don't stock chicken)
1 kg baby potatoes → our Chat potatoes (small) — exactly Andy's spud, they go in whole; the 5 kg bag covers this roast plus the week's spuds
1 bunch Dutch carrots → our local carrots (1 kg bag) in thick batons — or grab our Dutch carrot bunch for Andy's exact look
300 g baby peppers → our winter tray: Brussels sprouts (250 g punnet), a broccoli in big florets, a brown onion in fat wedges
2 tbsp olive oil · salt to taste (Andy adds black pepper in the video too)
1 bunch thyme · ¼ bunch tarragon · ¼ bunch chives
For the gravy: 2 tbsp flour (cornflour works for gluten-free) + 500 ml chicken stock
Video-only flourish: a pinch of fennel pollen — optional, see the final steps

🥕 From your box & our makers

Potatoes - Chats (small) - 5kg bags — little Hawkes-grown roasters that go in the tray whole, no chopping
Carrots - Local - bag (1kg) — or Carrots - Dutch (bunch), the very carrot Andy uses
Brussels Sprouts (250g punnet), Broccoli - Regular (ea), Onion - Brown (ea) — our winter stand-ins for his summery baby peppers
Thyme (bunch) and Chives (bunch) — both in the shop; no tarragon this winter, so finish the gravy with Parsley - Continental (bunch) or extra chives
Fennel (ea) — optional wedges on the tray stand in for Andy's fancy fennel pollen
Lievito sourdough (Peasant S/Dough or White Sour batard) — from our baker, for the pan juices
The chicken is the guest — our veg is the hero of this tray

🧰 Equipment · ⏱ Timing

One big metal roasting tray (it goes on the stove later for the gravy), a medium pot, a whisk, a board and a sharp knife — plus a paper towel under the board
A meat probe is handy (70°C in the thickest thigh) but Andy proves you can go old-school without one
Oven 180°C fan-forced (200°C no fan) · about 60 minutes roasting with check-ins every 15 · rest the bird ~10 minutes while the gravy and carving happen — roughly 1½ hours all-in, ~15 minutes of it hands-on
Feeds 3 hungry adults generously — call it 4 at the family table. Leftover win: cold-chicken sandwiches on the Lievito tomorrow, and the carcass makes next week's stock