ONE-POT SUMMER ROAST
This is a bright, summery twist on a traditional roast – a Mediterranean one-pot chicken, roasted on a bed of colourful seasonal vegetables and served with crispy rosemary potatoes.
Created by Ed Cudlipp, also known as ‘Cud Cooks’, this dish is proof that roasts aren’t just for winter.
It’s simple, healthy, full of bold, seasonal flavours and cooked in one pot.
A whole free-range chicken is stuffed with garlic, red onion and lemon, then marinated in a punchy mix of herbs, lemon zest and olive oil.
It’s then roasted in the Campden Low Casserole on a bed of courgettes, peppers, cherry tomatoes, garlic and fresh herbs, which soak up the marinade and chicken juices as they cook.
Once the chicken is rested, the vegetables are roasted again at a higher heat to caramelise and crisp up beautifully.
On the side, Ed serves golden roasted new potatoes with dried rosemary and garlic – crunchy on the outside and soft in the middle.
The final dish is topped with capers, crumbled feta, and fresh parsley, then finished with the rich cooking juices for extra depth.
It’s unfussy, affordable, and ideal for summer entertaining.
INGREDIENTS (Serves 4-6):
For the chicken & vegetables
1 large free-range chicken (approx 1.8 kg)
1 lemon
Half a red onion, peeled and quartered
8 garlic cloves (6 whole, 2 grated)
Zest and juice of 1 lemon
2 tsp dried oregano
1 tsp dried rosemary
1 tsp salt
100ml olive oil
1 courgette, sliced into thick rounds
1 red pepper, deseeded and quartered
1 yellow pepper, deseeded and quartered
2 red onions, peeled and cut into wedges
150g cherry tomatoes
2 sprigs fresh rosemary
2 sprigs fresh oregano
Extra olive oil and salt, for the veg
For the Potatoes
800g new potatoes, halved
2 tbsp olive oil
1 tsp dried rosemary
Salt
To Serve
2 tbsp capers
75g feta cheese, crumbled
Small bunch of fresh parsley, roughly chopped
Cooking juices from the pot
METHOD:
PREPARE THE CHICKEN
1. Preheat your oven to 190°C (fan).
2. Stuff the chicken cavity with the lemon, half red onion and 2 whole garlic cloves.
3. In a bowl, mix the dried oregano, dried rosemary, salt, lemon zest and juice, grated garlic, and olive oil to form the marinade. Rub it generously all over the chicken and set aside.
LAYER THE VEGETABLES
1. In a Campden Casserole Pot, add the sliced courgettes, peppers, cherry tomatoes, red onion, fresh rosemary, fresh oregano, 4 whole garlic cloves, olive oil and a generous pinch of salt.
2. Place the marinated chicken directly on top of the veg.
ROAST
1. Roast the chicken and veg at 190°C for 1 hr 15 mins, or until the chicken is cooked through and juices run clear.
2. Remove the chicken and set it aside to rest in a warm place.
3. Increase the oven temperature to 220°C and return the vegetables to the oven for 25-30 minutes to caramelise.
PREPARE THE CHICKEN
1. Preheat your oven to 190°C (fan).
2. Stuff the chicken cavity with the lemon, half red onion and 2 whole garlic cloves.
3. In a bowl, mix the dried oregano, dried rosemary, salt, lemon zest and juice, grated garlic, and olive oil to form the marinade. Rub it generously all over the chicken and set aside.
LAYER THE VEGETABLES
1. In a Campden Casserole Pot, add the sliced courgettes, peppers, cherry tomatoes, red onion, fresh rosemary, fresh oregano, 4 whole garlic cloves, olive oil and a generous pinch of salt.
2. Place the marinated chicken directly on top of the veg.
ROAST
1. Roast the chicken and veg at 190°C for 1 hr 15 mins, or until the chicken is cooked through and juices run clear.
2. Remove the chicken and set it aside to rest in a warm place.
3. Increase the oven temperature to 220°C and return the vegetables to the oven for 25-30 minutes to caramelise.
ROAST THE POTATOES
1. Around 30 minutes into the initial cook, start the potatoes.
2. Toss the potatoes with olive oil, dried rosemary, and salt.
3. Roast at 220°C for 1-1.5 hours, or until crispy and golden. Shake the tray halfway through for even crisping.
TO SERVE
1. On a large serving dish, make a base layer with the roasted vegetables.
2. Carve the chicken and arrange the pieces on top.
3. Scatter with capers, crumbled feta, and chopped parsley.
4. Spoon the reserved cooking juices over the top.
5. Serve with crispy roasted potatoes on the side.
ROAST THE POTATOES
1. Around 30 minutes into the initial cook, start the potatoes.
2. Toss the potatoes with olive oil, dried rosemary, and salt.
3. Roast at 220°C for 1-1.5 hours, or until crispy and golden. Shake the tray halfway through for even crisping.
TO SERVE
1. On a large serving dish, make a base layer with the roasted vegetables.
2. Carve the chicken and arrange the pieces on top.
3. Scatter with capers, crumbled feta, and chopped parsley.
4. Spoon the reserved cooking juices over the top.
5. Serve with crispy roasted potatoes on the side.