Roast Chicken with root veg and rosemary
SERVES 6
Cooking the veggies under the chicken gives them an extra flavour boost.
PREP TIME: 15 MINS
COOK TIME: COOK 1 HR 30 MINS, PLUS RESTING
CALS: 812
FAT: 28G
SAT FAT: 5G
CARBS: 64G
YOU WILL NEED
750g Desiree or white potatoes, each cut into 4 rounds
500g baby carrots
500g parsnips, cut into quarters
2 leeks, sliced
Few sprigs rosemary
6tbsp olive oil
2kg whole chicken
200g Brussels sprouts
You will need: Large roasting tin
HOW TO DO IT
1 Heat the oven to 180C Fan/Gas 6. Put the potatoes, carrots, parsnips, leeks and rosemary all together in the roasting tin. Season, then toss with 4tbsp of the oil.
2 Push the vegetables to the edges of the tin, making space for the chicken in the centre. Make 2 deep cuts into each drumstick, then rub 2tbsp oil over the whole chicken and season.
3 Roast for 1 hr – turn the veg halfway through and baste the chicken. Add the sprouts and return to the oven for a further 15-30 mins, until the juices run clear when the chicken flesh is pierced.
4 Transfer the chicken to a warm plate and leave it to rest for 10-15 mins before serving. If the veggies look like they need to be crisped a little more, return them to the oven while the chicken is resting, otherwise transfer them to a serving dish and keep them warm.
£2.16 PER SERVE
TIP: SERVE WITH HOMEMADE OR SHOP-BOUGHT GRAVY ON THE SIDE.
Slow-roasted Mediterranean lamb
SERVES 6
この記事は WOMAN'S OWN の April 01, 2024 版に掲載されています。
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この記事は WOMAN'S OWN の April 01, 2024 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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