The healthy January roast chicken alternative
Chicken
The healthy January roast chicken alternative
This is a lovely, lower fat alternative to the usual Sunday roast. It's also simpler to make, because it doesn't call for basting. The result is a fresh-tasting and delicious one-pot chicken dinner with delicate stock instead of gravy.
Ingredients
- 3 carrots, peeled and cut into chunks
- 2 large or 3 smaller leeks, cleaned and cut into 4-5cm pieces
- 3 sticks celery, cut into 2-3cm pieces
- 4 large or 8 smaller potatoes, scrubbed clean and quartered
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- 2 bay leaves
- 1 small whole chicken
- 1 litre hot veg or chicken stock
- salt and pepper
Method
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Step 1
Preheat oven to 180°C/Gas 4.
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Step 2
Put the veg, herbs and chicken in a large casserole or roasting dish (one that fits all the ingredients snugly).
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Step 3
Pour over the stock. Season the chicken.
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Step 4
Transfer to the oven. Cook for 1 hour 20 minutes, basting the chicken with the stock every 20 minutes.
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Step 5
Check the chicken is cooked through by inserting a sharp knife between the leg and main body of the chicken.
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Step 6
The juices should run clear; cook for a little longer if needed, the timing may vary slightly depending on your oven.
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Step 7
Drain off the stock and reduce in a pan by about a third or half.
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Step 8
Season to taste. Spoon the veg into bowls, discarding the herbs.
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Step 9
Carve the chicken and serve with the veg, with the stock poured over.
