Roast chicken with veg on plate with cutlery

Roast chicken with garlic & rosemary root veg

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Prep: 30 mins Cook: 1 hr, 40 mins

Easy

Serves 4

Get four of your five-a-day in a comforting roast chicken dinner served with Savoy cabbage. It’s easy to prepare and makes an ideal weekend feast

Nutrition and extra info

Nutrition: per serving

  • kcal800
  • fat39g
  • saturates9g
  • carbs47g
  • sugars20g
  • fibre18g
  • protein56g
  • salt0.9g
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Ingredients

  • 1 onion, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic bulb, cloves separated
  • 1 free-range chicken (about1½ kg)
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • small pack rosemary sprigs
  • 4 parsnips, chopped into chunks
  • 5 carrots, chopped into chunks
  • 2 sweet potatoes, chopped into chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 tbsp plain flour
  • 500ml chicken stock

To serve

  • ½ Savoy cabbage, shredded and wilted
  • roasted or mashed potatoes

Method

  1. Heat oven to 200C/180C fan/gas 6. Spread the onion and half the garlic cloves around the base of a large roasting tin. Pick the tops off all the rosemary sprigs and set them aside, then stuff the remaining stalks into the chicken cavity and sit it on top of the onions. Drizzle with 2 tbsp of the oil and season well. Cover with foil and roast in the oven for 1 hr 20 mins, removing the foil for the last 20 mins.

  2. Just after the chicken goes in, put the vegetables in a second roasting tin along with the remaining garlic and the rosemary tops. Drizzle with the remaining oil, season and put in the oven underneath the chicken for 1 hr-1 hr 10 mins or until soft and lightly browned.

  3. Check the chicken is cooked by piercing the thickest part of the thigh with a skewer – the juices should run clear; if not, put it back in the oven and test again after another 10 mins. Carefully remove the chicken from the roasting tin and rest it on a board 15-20 mins.

  4. As the chicken rests, keep the vegetables warm and make the gravy. Put the roasting tin with the onions on a hob over a low heat, add the flour, mix well until it forms a paste, then pour in the stock, stirring constantly until thickened. Simmer for 5 mins, then season to taste. Strain into a gravy boat or heatproof jug and serve with the chicken, vegetables, cabbage and roast potatoes.

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