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Midweek chicken roast recipe

Midweek chicken roast

This easy, all-in-one roast chicken uses a couple of shortcuts making it possible to enjoy a roast dinner in the week but with little effort.

See method
  • Serves 4 with leftovers
  • 30 mins to prepare and 1 hour 40 mins to cook
  • 786 calories / serving

    Ingredients

    • 1.6kg whole chicken
    • 2 lemons, halved
    • 5 garlic cloves
    • 1 large onion, finely sliced
    • 200g baby carrots
    • 500g new potatoes
    • 2 tbsp rapeseed oil
    • 4 rosemary sprigs
    • 500g frozen seasoned parsnips
    • 4 frozen Yorkshire puddings
    • 400g purple sprouting broccoli

    For the gravy

    • 200ml white wine
    • 1 tsp Marmite
    • ½ chicken stock cube (use the remaining half, made up to 200ml, in the gravy if required)

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    Each serving contains

    Energy
    3290kJ 786.0kcal
    39%
    Fat
    35g
    high49%
    Saturates
    8g
    high39%
    Salt
    2.0g
    high33%
    Sugars
    18g
    low20%

    of the Reference intake

    Carbohydrate 59.5gProtein 44.3gFibre 12.3g

    Method

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the chicken in a large, deep roasting tin and place the lemon halves and garlic in the cavity.
    2. Put the onion, carrots and potatoes around the chicken, being careful not to overcrowd the tin (use a second tin if necessary). Drizzle with the oil, season and scatter over the rosemary. Roast for 1 hr 20 mins until the chicken juices run clear and the vegetables are caramelised and tender. When the chicken has 30 mins to go, cook the parsnips to pack instructions. Remove everything from the oven and loosely cover with foil.
    3. For the gravy, drain all the juices from the chicken roasting tin (you should have about 200ml) into a small saucepan. Add the wine, Marmite and ½ stock cube; simmer for 5-10 mins until the gravy is reduced. If you don’t have enough juices, top up with chicken stock. Season to taste and leave on a very low heat until ready to serve.
    4. While the chicken is resting, cook the Yorkshire puddings to pack instructions. Bring a pan of water to the boil and add the broccoli; cook for 2-3 mins until al dente, then drain.
    5. Carve the chicken and serve with the veg, Yorkshires and gravy for a simple midweek roast.

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