Recipes › Dinner

• Dinner
• 1 hr 50 min
• Dairy-Free
• Gluten-Free

Roast chicken dinner

Roast chicken with roast potatoes, carrots, broccoli and gravy.

Calories

511

Protein

53 g

Carbs

52 g

Fat

11 g

Per serving. Makes 6 servings.

Ingredients

• 1.2 kg Chicken breast
• 1 Lemon
• 4 Garlic
• 2 tbsp Olive oil
• 1.2 kg Potato
• 500 g Carrot
• 500 g Broccoli
• 400 ml Chicken stock
• 1 tbsp Cornflour
• 2 g Fresh thyme

Contains: Celery. Always check the labels of what you buy.

Method

1. Heat the oven to 200°C (180°C fan). Peel the potatoes and cut into large chunks. Peel the carrots and halve lengthways.
2. Parboil the potatoes for 8 minutes, drain and shake in the colander to rough up the edges. Toss with half the oil in a roasting tin and roast for 50 minutes, turning halfway. Add the carrots to the tin after 15 minutes.
3. Meanwhile, crush the garlic and mix with the remaining oil, the juice of the lemon and the thyme leaves. Rub over the chicken in a second roasting tin.
4. Lower the oven to 190°C (170°C fan) and roast the chicken for 35–40 minutes until cooked through and the juices run clear. Rest on a board for 10 minutes.
5. For the gravy, put the chicken tin over a medium heat, add the stock and scrape up the browned bits. Mix the cornflour with a little cold water, stir in and simmer for 2 minutes until thick.
6. Steam the broccoli for 5 minutes. Slice the chicken and serve with the potatoes, carrots, broccoli and gravy.

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