4 ingredients: one-tray lemon roast chicken & vegetables

Place the chicken into a large oven tray. Drizzle with a little oil and season generously. Roast according to pack instructions, basting the chicken and adding the potatoes halfway through, turning them in the cooking juices to coat. Nestle lemon wedges among them too. Return the tray to the oven. With 20-25 minutes of cooking time remaining, add the vegetable mix, turn them in the cooking juices and continue to roast everything until piping hot, the potatoes are tender and the chicken is thoroughly cooked, the juices run clear and there is no pink meat. Cover with foil and leave to rest for at least 10 minutes, before squeezing the hot lemon halves over the vegetables. Carve the meat in the tray to make the most of the succulent juices. Some rocket leaves and extra lemon wedges on the side make tasty additions.