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Whole roast chicken with braised roots & peas

Whole roast chicken with braised roots & peas on a serving platter

Whole roast chicken with braised roots & peas

Name: Whole roast chicken with braised roots & peas
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: Serves 4 with leftover chicken breast
Ingredients: 800g medium potatoes thinly sliced; 1 large leek (about 350g), sliced; 1 tbsp thyme leaves plus the stalks; 4 garlic cloves chopped; 500g swede thinly sliced; 450ml vegetable stock made with 2 tsp bouillon powder; 1 tbsp rapeseed oil; 1.3kg whole chicken; 320g frozen peas

Sara Buenfeld

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Serves 4 with leftover chicken breast

Easy

Prep: 10 mins

Cook: 50 mins

A star rating of 4.7 out of 5.6 ratingsRate

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Layer swede, potato and leeks to roast alongside a chicken for a healthy dinner. A whole chicken is budget-friendly as it can provide leftovers for the week

Gluten-free

Healthy

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Ingredients

Nutrition

Units:

MetricUS

800g medium potatoes

thinly sliced
1 large leek

(about 350g), sliced
1 tbsp thyme leaves

plus the stalks
4 garlic cloves

chopped
500g swede

thinly sliced
450ml vegetable stock

made with 2 tsp bouillon powder
1 tbsp rapeseed oil
1.3kg whole chicken
320g frozen peas

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Nutrition: Per serving

kcal555
fat17g
saturates4g
carbs45g
sugars10g
fibre11g

high
protein51g
salt1.1g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Mix the potatoes, leeks, thyme, garlic and swede in a deep, non-stick roasting tin. Shake into an even layer. Pour in the stock and brush the veg with the oil. Roast for 20 mins.
step 2

Put the thyme stalks inside the chicken cavity. After 20 mins, sit the chicken on top of the veg and roast for 1 hr until cooked through. After 30 mins, check the potatoes – add 150ml water if they start to catch. Remove the chicken to a board to rest for 10 mins. Meanwhile, cook half the peas following pack instructions.
step 3

Carve off the chicken legs and remove their skin, then serve with half the roast veg and the peas. Leave the remaining chicken and veg to cool, then keep chilled for up to three days. To prepare the leftovers, remove the skin from one of the breasts, and reheat it with the veg in the microwave until piping hot. Cook the remaining peas following pack instructions. Slice the breast and serve with the veg. Use the final breast for these spiced chicken egg wraps.

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Recipe from Good Food magazine, January 2023

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A star rating of 4.7 out of 5.6 ratings

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