Lemon & garlic roast chicken with charred broccoli & sweet potato mash

Lemon & garlic roast chicken with charred broccoli & sweet potato mash

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(8 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr - 1 hr, 15 mins

Skill level

Easy

Servings

Serves 2

A healthy, all-in-one roast lunch, that supplies two portions of veg and a vitamin C boost

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
369
protein
34g
carbs
32g
fat
12g
saturates
4g
fibre
8g
sugar
16g
salt
0.5g

Ingredients

  • 1 small free-range chicken (about 1kg)
  • 2 garlic cloves
  • 1 tsp rapeseed oil
  • small bunch thyme
  • 1 lemon, halved
  • 1 small head broccoli (about 200g), cut into small florets
  • 200g sweet potatoes, peeled and cubed (cook 100g extra if you are using for Chicken wrap with sticky sweet potato, see 'goes well with')
  • 1 tbsp low-fat cream cheese

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Method

  1. Heat oven to 200C/180C fan/gas 6 and put the chicken in a large non-stick roasting tin. Halve 1 garlic clove and rub it over the chicken. Drizzle with oil, rub in with your fingers, then stuff the cavity with the thyme, 1 lemon half and the garlic you just used.
  2. Cut the other lemon half into quarters and scatter around the chicken with the other garlic clove, halved.
  3. Cover the tin with foil and bake for 40 mins, then remove the foil and spoon over the hot juices. Arrange the broccoli around the chicken, turning well in the juices, and return the tin to the oven for another 20-30 mins. To check that it is cooked through, pierce between the leg and thigh – if the juices run clear, the chicken is ready. Re-cover with foil and set aside while you prepare the sweet potatoes.
  4. Put the sweet potatoes in a pan of boiling water, return to the boil, then simmer for 7-10 mins until tender. Drain well, then mash. Set aside 100g of sweet potato mash if using for Chicken wrap with sticky sweet potato, see 'goes well with', then add the cream cheese to the rest and stir well.
  5. Remove the broccoli from the roasting tin and divide between 2 plates. Put the chicken on a serving plate, discard the lemon and garlic from the tin and remove as much of the fat from the juices as possible. Pour the remaining juices into a serving jug.
  6. Carve the chicken and serve about 100g (1-2 slices) per person (keep the rest of the chicken for Chicken wrap with sticky sweet potato if making, see 'goes well with'). Serve with the broccoli and mashed sweet potatoes, and a drizzle of the lemony-garlic juices on top.

Recipe from Good Food magazine, July 2014

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Comments

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felicityhm's picture
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This was a lovely, really simple roast. The brocolli was amazing! A tip - when you take the chicken out of the oven to add the brocolli and take off the foil, tip the tin to get the juices out from the bird which you need to turn the broccoli in. Also, you have a very simple gravy from theses juices at the end which is perfect drizzled over everything.

Chuns's picture
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Really nice lemon flavours in the chicken and broccoli.

The only bad thing was the sweet potato mash. It was a bit odd, and harder to mash smoothly than normal potatoes. Other than that really good

melj1912's picture

I've never had charred broccoli before - I'm finding it difficult to imagine doing it any other way in future. We had this as a late lunch and didn't need anything later other than some fruit as a snack.

hp91xs's picture
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This was not a success - chicken, great as it stands, sweet potato, great as it stands, broccoli, awful -almost like brussel sprouts in flavour and smell. The flavours did not compliment each other - gravy may have helped. Won't be doing this again.

tricity.bendix's picture
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Really tasty roast. The brocolli turned out slightly crisp with a lemon tang which was a pleasant change from my usual limp greens.

ruthegginton's picture
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Delicious, a lovely light summer alternative to a Sunday Roast, it's so flavoursome we loved it!

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