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    Roast Chicken with Roasted Root Vegetables

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    Roast Chicken with Roasted Root Vegetables

    Cooking a Sunday roast is a great excuse to catch up with friends at the weekend. Save on the washing up by cooking root vegetables around the chicken in a large roasting tin - not only do they soak up the buttery juices, they also become wonderfully sticky. Waitrose frozen foods are great value for money and are really convenient, as they involve no preparation and are always to hand. And you'll find that frozen chicken is generally cheaper than fresh, but make sure it is completely defrosted before you start to cook. Allow at least 24 hours for defrosting in the fridge. You can use any leftover meat in sandwiches or in a pasta sauce, and even boil up the bones with a few vegetables and lentils to make a really flavour-packed soup.

    Serves: 4

    Ingredients

    • 1 Waitrose Chicken, weighing about 1.3kg
    • 1 lemon, halved
    • 1tbsp olive oil
    • Generous pinch of Bart Spices Mixed Herbs
    • Salt and freshly ground black pepper
    • A selection of root vegetables, plus 2-3 large potatoes, peeled and cut into 5cm chunks
    • 300ml stock, made with a Waitrose Chicken Stock Cube

    Method

    1. Preheat the oven to 200°C, gas mark 6. Rinse the chicken, then dry the skin thoroughly with paper towels. Place in a large roasting tin.
    2. Squeeze the lemon juice all over and drizzle with oil. Stuff the cavity with the lemon halves. Scatter the herbs over the chicken, season well. Turn the bird over so the breast is facing downwards. Add the vegetables around the chicken.
    3. Roast the chicken and vegetables for 30 minutes. Turn the chicken breast-side up. Spoon the juices over the top and turn the vegetables. Roast for a further 45 minutes, basting the chicken and turning the vegetables once or twice.
    4. Prick the thickest part of the chicken thigh with a skewer. If the juices run clear, the bird is cooked. If they are still pink, roast for a further 10 minutes and test again.
    5. Transfer the chicken to a large plate, tipping all the juices from the cavity back into the tin. Leave the chicken to stand, loosely tented in foil, to keep warm, for about 10 minutes before carving.
    6. Spread the vegetables out in the tin and cook for 5 or 10 minutes more. (Start to cook any other vegetables that you wish to serve with it - eg steamed runner beans, garden peas or broccoli.) Turn off the oven.
    7. Carve the chicken and transfer with the roasted vegetables to a serving dish and return to the warm oven. Place the roasting tin on top of the stove over a medium heat.
    8. Add the stock and bring to the boil, scraping the bottom of the pan. Simmer for 1 minute, then pour the gravy over the chicken and serve with all the vegetables.

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