Easy One Pan Roast Chicken with Seasonal Veg

One Pan Roast Chicken with braised Leeks, Carrots and Potatoes

Serves 4 or 2 with leftovers to make our Left Overs Roast Chicken Soup 

Our first recipe for our Seasonal Veg November Series.

This Kebab Club style Roast Chicken is another one pot wonder! It is a great alternative to a Sunday roast or an easy mid week meal, with minimal hands on time and best of all it is made using all seasonal veg in November so it's cheap and healthy! We served this with a white cabbage salad and creamy yoghurt (you may be beginning to notice a theme with our side dishes - we love salads and yoghurt!) and if we're feeling hungry or have guests then we make fluffy Turkish rice as well. It may sound strange to serve a salad with this but trust us, it really does go! We use a deep round roasting pan which we bought from our local international supermarket. 


  • 1 Whole Medium Chicken
  • 3tsp The Kebab Club Chicken Shish Marinade 
  • 4 large Cyprus Potatoes (or potatoes of your choice), peeled and halved length ways 
  • 2 large Carrots, peeled and cut in half width ways 
  • 2 Leeks, chopped diagonally at an inch (2.5cm) thickness 
  • 3 Bay Leaves 
  • 600ml Chicken Stock 
  • 1tbsp Tomato Paste 

To Serve 

  • 4tbsp Creamy Yoghurt 
  • Either salad or fluffy rice (or both!) 

Cooking Instructions

  1. Preheat your oven to 150c.
  2. Marinate the whole chicken in the Chicken Shish Marinade. 
  3. Place your chopped leeks, carrots and potatoes around the roasting pan. Do not be tempted to chop the veg small. This will be cooking for 2.5hrs so you do not want them to disintegrate. Leave a little bit of room for the chicken to go in the middle. 
  4. Place the marinated chicken in the centre of the roasting pan - don't worry if it is sitting on some veg. 
  5. Mix the tomato paste into the chicken stock along with the bay leaves. 
  6. Pour the stock mixture around the pan, covering the veg. 
  7. Cover with foil (do not cover the foil too tightly over the chicken. Place into the preheated oven and leave to cook for 2hrs. The moisture and steam created from the stock will keep the chicken nice and moist. 
  8. After 2hrs, remove from the oven and remove the foil. Baste the chicken in the juices and turn the oven up to 200c. Place back into the oven for another 30mins until the potatoes have browned and the skin on the chicken has got nice and crispy. If you are serving with a salad or rice then prepare those now (check our separate recipes for these). 
  9. Remove the chicken from the oven and give it one last baste in the juices. Be ready for the legs and wings to fall apart! Serve with your sides and enjoy! If you have any leftovers then check out our Chicken Soup Recipe. 

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