Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A proper Sunday roast for everyone.
Equipment: Roasting tin; saucepans
Measures and names
Ingredients
- 1 whole chicken (about 1.6kg)
- 50 g butter, softened
- 2 garlic cloves and herbs
- 1 lemon, halved
- 400 g broccoli
- 300 g carrots
- 200 g cauliflower, for mash
- Salt and black pepper
Method
- Take the chicken out of the fridge 30 minutes ahead. Heat the oven to 200°C (fan 180°C).
- Mash the butter with the garlic, herbs and seasoning. Loosen the breast skin and push half underneath, then rub the rest over. Put the lemon halves in the cavity.
- Roast for about 1 hour 20 minutes, until the juices run clear when the thickest part of the thigh is pierced (74°C on a thermometer).
- Rest under loose foil for 15 minutes while you finish the vegetables.
- Steam the broccoli and carrots; boil the cauliflower until very tender, drain well and mash with butter and seasoning.
- Make gravy from the pan juices, carve the chicken and serve.
Swaps and tips
Roast cauliflower and onion wedges in the chicken fat for the on-plan plate. Keep the carcass for stock, and the leftover meat for lunches.
Add carbs for the family (optional)
For the family, add roast potatoes (cooked in the chicken fat) or a Yorkshire pudding. Keep the on-plan plate with extra greens and cauliflower mash.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 63 g | 10 g | 6 g | 45 g | 704 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
