Roast Chicken and Vegetables
Serves: 4
Ingredients
To make Roast Chicken and Vegetables, you'll need:
- 1 x 1.5kg chicken
- 3 carrots, chopped
- 2 medium onions, sliced
- A stick of celery, chopped
- A whole head of garlic
- 100g butter
- 25g mint, finely chopped
- 200 ml vegetarian stock
- Juice of a lemon
- Salt and pepper to season
Method
- Preheat the oven to Gas Mark 7 or 220°C .
- Place the garlic cloves on a baking sheet and cook them for 15 minutes.
- Throw the softened garlic in a bowl and combine with the butter and herbs.
- Mix in the lemon juice.
- Place some of the mixture under the skin over the breast of the chicken and in the cavity of the chicken.
- Pop the chopped carrots, celery and onions on the bottom of a roasting tin.
- Pour in the vegetable stock and cover with foil.
- Roast for an hour, removing the foil 20 minutes from the end.
- Pierce the breast meat with a metal skewer to check if the chicken is cooked.
- If the chicken juices are clear the chicken is cooked.
- Finally, take the chicken out of the oven and allow it to stand for at least 10 minutes before serving.
- Fantastic served with veggies and roasted celeriac!
Nutritional Facts (Per Serving)
Calories 947 | Total Fat 69.7g | Saturated Fat 114.1g | Carbohydrates 16.6g | Fibre 2.6g | Protein 290.9g
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