This is the only roast chicken recipe you will ever need. It is so easy coming together in one pan with perfectly crispy skin chicken, tender meat, and crispy potatoes that carry all the flavours of the pan.
Preheat oven to 180°C. Slice up the potatoes into about 1.5cm thick pieces and arrange in the base of a deep baking tray with the carrots. If some of the carrots are a bit bigger, you can slice them in half. Peel and halve the shallots and arrange in the pan.
Place chicken pieces over the top of the vegetables in the pan. Drizzle olive oil over chicken and veggies (approx 3 tablespoonand season with salt and pepper and fresh thyme leaves. Place in the oven and bake for 30 minutes.
Remove from oven and add the white wine to the pan. Place back in the oven and cook for a further 30-40 minutes, or until chicken is cooked through and skin is golden and crispy.
Serve with steamed peas or beans or a side salad for a complete meal.