Garlic Roast Chicken with Root Vegetables recipe

Garlic Roast Chicken with Root Vegetables recipe
Serves 4
Prep time 15 minutes
Cook time 2 hours, 20 minutes
Total time 2 hours, 35 minutes
Meal type Lunch, Main Dish
Allergy list Milk
Misc Serve Hot
Occasion Christmas, Easter, Thanksgiving
Region British
Description A delectable one pan Sunday lunch - slow-roasting a chicken with vegetables is a great way to keep the chicken nice and moist, whilst cooking the vegetables at the same time, thus saving on fuel. Adding the potatoes and root vegetables to the roasting tin infuses them with plenty of flavour, too, and there is less washing up! The lovage adds a savoury aroma and flavour the chicken as it cooks, and can be chopped up finely and added to the gravy.
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Ingredients

Imperial | Metric | USA

Converted from metric

  • 3.5lb chicken
  • butter (for greasing)
  • 1 bunch lovage
  • 31.5oz roasting potatoes (halved or quartered if large)
  • 7.9oz carrots (peeled and cut into chunks)
  • garlic salt (I used Bart garlic salt)
  • black pepper
  • gravy (to serve - I used Knorr chicken gravy pot)
  • bread sauce (to serve - I used Knorr bread sauce mix from their Gourmet range)
  • 7.9oz parsnips (peeled and cut into chunks)

Optional

  • 15.8oz beetroot (peeled and cut into chunks)

Directions

Step 1

Heat oven to 160C/fan 140C/gas 3. Brush a large roasting tin all over with butter (I used my Mermaid deep side handled roaster) and smear some over the skin of the chicken.

Step 2

Place the chicken in the tin and arrange the potatoes and root vegetables around it.

Step 3

Put the bunch of lovage in the cavity of the chicken and then sprinkle garlic salt and black pepper all over the chicken, then cover with foil and place in the oven.

Step 4

Cook for 1 hr then remove the foil and give the potatoes and root vegetables a shake, then cook uncovered for 50 mins.

Step 5

Turn the heat up to 220C/fan 200C/gas 7. Cook for 30 mins more, then remove the chicken from the pan. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Put the potatoes and root vegetables bake in the oven to finish cooking and crisping up, turning the oven off if they brown too quickly.

Step 6

Serve with gravy, bread sauces and another green vegetable such as cabbage or peas.

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Would you tweak this garlic roast chicken with root vegetables recipe? If so, how?

e.g. Add half a chopped onion, use less butter, shake not stir...

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