Roast Chicken and all the Trimmings

Roast Chicken and all the Trimmings
found in Mains - Poultry

5 SPs

Nut Free

Dairy Free

Prep: 30 minutes

Cook: 1 hour 30 minutes

Difficulty:

Challenging

This is a great showstopper dish. By swapping classic roast potatoes for roasted vegetable chips, I've added a healthy dimension, but it still tastes just as delicious.

Ingredients

1 lemon, cut in half1 lemon, cut in half
1¹⁄₂kg whole chicken1¹⁄₂kg whole chicken
4 bay leaves4 bay leaves
1 garlic bulb, cut in half crossways1 garlic bulb, cut in half crossways
10 sprays calorie controlled cooking spray10 sprays calorie controlled cooking spray

Potatoes

450g potatoes, peeled450g potatoes, peeled

1 tbsp olive oil1 tbsp olive oil

1 garlic clove1 garlic clove

To Serve

300g steamed vegetables300g steamed vegetables

50ml gravy50ml gravy

Directions

Preheat the oven to 180°C / 160°C (fan oven) / 360°F / Gas Mark 4. Slice one half of the lemon into 4 thin round slices. Loosen the skin of the chicken and place the lemon slices and the bay leaves under the skin. Put the remaining lemon halves and the garlic in the chicken cavity. Spray with cooking spray and season.

Place in a roasting tin and roast on the middle shelf for 1 hour 15 minutes, occasionally basting with the juices.

When the chicken has been cooking for 20 minutes, put the potatoes in a pan with cold water, bring to the boil and simmer for 10 minutes. Drain and shake to rough up the edges. Meanwhile, heat the oil in a roasting tin in the top shelf of the oven until very hot. Add the potatoes to the oil, shake to coat and add the garlic clove.

The chicken is ready when the juices run clear.

Turn the oven up to 220°C / 200°C (fan oven) / 430°F / Gas Mark 7, remove the chicken from the oven, transfer to a warm plate and cover with foil. At this point, turn the potatoes.

After the chicken has rested for 15 minutes, the potatoes should be crisp and golden. Carve, removing the skin and serve 80g per person with potatoes, vegetables and gravy.