This recipe is from Save with Jamie and will leave you plenty of leftover meat for another dish.
This really is a fab roast!
Ingredients
2tbsp olive oil
1kg potatoes, peeled and larger ones halved
1 lemon
1 large chicken (1.7kg)
500g carrots, peeled (reserve the peel) and cut at an angle into large chunks
1 orange
1 medium onion, cut into 8 wedges (180g)
4tsp light butter
Savoy cabbage, core removed and chopped (300g)
250g frozen peas
Fresh rosemary, 4 sprigs
Fresh thyme, 2 sprigs
2 garlic cloves, crushed
1.5tbsp plain flour (heaped)
1 low salt chicken stock cube, made up to 600ml
Method
1. Preheat your oven to 200C. Bring a large saucepan of water to the boil and add the potatoes and lemon, parboil them for 12 minutes.
2. Strip some rosemary leaves and mash them with some salt and pepper in a pestle and mortar. Rub all over the chicken with .5tbsp oil. Place the onion and carrot peelings under the chicken in a deep roasting tin.
3. Place the carrots in a small roasting tin and add half the butter some orange zest and juice. Strip in the thyme leaves, some salt and pepper and mix to coat the carrots. Cover tightly with tin foil and put aside.
4. Drain the potatoes and place back in the pan to steam dry, add .5tbsp flour and shake to fluff them up. Carefully remove the lemon, prick it with a knife and insert into the chicken cavity before placing the chicken in the oven for 1hr 30mins or until golden and cooked through.
5. Tip the potatoes into a roasting tin with the remaining oil, season and add some fresh rosemary and the garlic. Toss well and add to the oven for the last hour with the carrots. Check both and shake a few times during the hour.
6. When the chicken is ready remove from the oven transfer to a warm plate and cover. Remove any dripping from the tray and place the tray on a medium heat on the hob mixing in the rest of the flour. Add the chicken stock, Worcestershire sauce and any juices from the resting chicken. Stir and simmer until you have a consistency you are happy with.
7. Carve your chicken and cover to keep warm. Add the cabbage to boiling water and cook for 5 minutes adding the peas for the last 2 minutes. Meanwhile sieve the gravy into a jug ready to serve. Drain the vegetables and mix with the remaining butter.
Serve together drizzled with the yummy gravy.
Nutrition per portion* (with 100g cooked chicken and NO skin per portion)
Calories 625
Protein 40g
Carbohydrate 65g
Fat 22g
Fibre 11g
Everything you need for a Sunday roast! And I now have a very happy OH and plenty of leftover chicken for some salads in the week. Nom! X
*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.
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