Recipe

Healthy Roast Chicken Recipe

Add Step-by-Step Photos	Kerrymarie / All my dishes 12 months ago Yummy roast dinner and half the calories of a normal roast dinner! 338 calories per serving. Prep:20m Cook:75m Servings:6	Kerrymarie
	easy delicious

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Ingredients

1 lemon,

A couple sprigs of rosemary,

A couple sprigs of thyme,

6-8 cloves of garlic,

sea salt & ground black pepper,

olive oil,

1.8-2kg free range chicken,

300g new potatoes,

1/2 butternut squash,

2 red onions,

250ml white wine

Directions

Preheat a conventional oven to 220ºC or a fan-assisted one to 200ºC. Finely grate the zest from the lemon and mix in a bowl with the herbs, two cloves of the garlic, peeled and chopped, and some salt and pepper. Add a teaspoon of olive oil and rub the mixture between the skin and the chicken breast.

This isn't a glamorous job, but it does make it taste good. You basically pull the skin up off the breast, keeping it attached.

You then stick your fingers up between the skin and meat and rub the mixture in. Finally, halve the lemon and pop inside the chicken cavity.

Put the chicken in a roasting tray and cook for 20 minutes, then turn the temperature down to 190ºC, or 170ºC for a fan oven, and continue roasting for another 50 minutes.

I sometimes turn the chicken to cook breast-side down halfway through cooking because this keeps it very moist, though it is less visually appealing because the skin doesn't crisp so much.

Place the potatoes, squash, red onion and remaining garlic cloves in a separate roasting tray and sprinkle with a little olive oil and sea salt.

The vegetables need to go in for the last hour. When the time is up, put the chicken and vegetables onto a plate, cover and leave to rest for 10 minutes.

Put the tray onto the heat and add the wine. Season and let bubble away for a couple of minutes, stirring and making sure that you get all the chicken residue from the bottom of the pan.

Serve the roast chicken (skin off) with French beans, or broccoli stir-fried with chilli and garlic.

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