Monday, 23 November 2015

Roast chicken with lemon and rosemary, stuffing, roast potatoes, roast parsnips, carrots, cauliflower and sprouts

This recipe was from the Slimming World's Food Glorious Food cookbook. We've made a couple of small adjustments, as usual, but they certainly didn't detract from the flavour. The (syn-free) stuffing balls are made from Linda McCartney Vegetarian Red Onion & Rosemary Sausages.

Serves 4


1 lemon, halved
2 fresh rosemary sprigs, plus extra to garnish
1 whole chicken, about 1.2kg
low calorie cooking spray
salt and freshly ground black pepper
300ml boiling chicken stock
Knorr chicken stockpot


Preheat your oven to 180°C/Fan 160°C/Gas 4.

Tuck the lemon and rosemary inside the chicken and place it in a roasting tin, season well. Roast for 1 hour 30 minutes, spooning over the juices from time to time, or until the chicken is cooked and the juices run clear when the thickest part of the leg is pierced with a metal skewer.

Remove the chicken from the oven, cover with foil and leave to rest in a warm place for 10-15 minutes.

Meanwhile, make the gravy. Put the stock in a pan and bring to the boil. Add the stockpot and simmer for 3-4 minutes or until slightly reduced.

Remove the chicken skin, drain off all of the fat and carve the meat. Garnish with the extra rosemary sprigs and serve with the gravy, roast potatoes and your favourite vegetables.

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