- 4 large carrots (about 400g), cut into big chunks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 celeriac (about 575g peeled weight), cut into roastie-sized chunks
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 1 large swede (550g unpeeled), quartered and cut into thick slices
A member of the cabbage family, the swede is often confused with the turnip, though they look…
- 2 red onions, cut into wedges
- 1 garlic bulb
- 2 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 tsp sprigs rosemary leaves and woody stalks separated
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 medium chicken (about 1.4kg)
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 2 x 200g bags curly kale
Heat oven to 200C/180C fan/gas 6. Tip the carrots, celeriac, swede, onions and garlic into a large roasting tin with the oil, rosemary leaves and a grinding of black pepper. Toss well and roast for 5-10 mins while you get the chicken ready.
Grate the zest and squeeze the juice from the lemon, set aside and put the lemon shells and the woody stalks from the rosemary inside the chicken. Stir the veg, scatter over the lemon zest and drizzle over the juice, then sit the chicken on top of the veg and roast for 1-1 1/4 hrs until the chicken is tender but still moist. Take the chicken from the oven and leave to rest for 10 mins. Keep the veg in the oven and steam one of the bags of kale (if you're eating this over two days for the Healthy Diet Plan, otherwise steam both).
Squeeze the garlic from the skins, carve the chicken and serve with the vegetables.