Roast chicken with lemon & rosemary roots

Roast chicken with lemon & rosemary roots

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(4 ratings)

Prep: 20 mins Cook: 1 hr, 30 mins


Serves 4

You can eat this roast chicken as a healthy Sunday lunch. Swede, celeriac and carrots flavoured with rosemary, lemon and garlic ramp up the taste

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal427
  • fat23g
  • saturates5g
  • carbs12g
  • sugars10g
  • fibre10g
  • protein38g
  • salt0.5g
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  • 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
    Two slices of swede



    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
    Rapeseed oil

    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


  1. 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.

  2. 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).

  3. Squeeze the garlic from the skins, carve the chicken and serve with the vegetables.

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Comments, questions and tips

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22nd Jan, 2017
Had one of those chickens you cook in its own bag so did the veg separately and added the lemon and rosemary to that with plenty of seasoning. It made a lovely birthday lunch for my son and his mates.
5th Jan, 2017
Very tasty. I cooked vegetables fresh both nights but used the one chicken. To re-heat the chicken breast (as it doesn't say how in the recipe) I put it in foil and added to the veg for the last 15 mins.
4th Jan, 2017
Very yummy and a great idea to give leftover chicken for other meals on the healthy eating plan, but be careful not to chop the vegetables too small as I did or else most of them will be more than charred at the edges!
3rd Jan, 2017
Very tasty, especially the lemon and herbs through the chicken and the veg. We used fennel, sweet potatoes, courgette and ...oh I forgot the peppers! Onions and garlic and it was very tasty indeed. Also threw in some chorizo right at the end.. perhaps that is not so healthy but it added a spicy kick and lifted the whole dish. Couldn't find kale so served with green beans, and for the kids some mashed potatoes to keep them going.
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