Sunday Roast Chicken and Root Vegetables

22 Oct

I love having a roast on a Sunday. Just having a relaxing day,  going for a long walk with the doggies and popping a big chicken in the oven and just wait for the glorious aromas to start wafting through the kitchen. It may seem slightly scary but there is no need to avoid it. With some basic instructions (which I will give you) it can be a lovely enjoyable experience and you get succulent, moist chicken and super flavorful roast root veggies at the end. Does that sound bad? I don’t think so!

Sunday Roast Chicken and Root Vegetables (Serves 4-6 people)

1 large whole chicken

vegetable oil

2 large carrots

2 large parsnips

1/4-1/2 turnip

frozen peas

4-6 large roasting potatoes

4 garlic cloves, minced

1tsp dried thyme

1tsp dried rosemary

2tsp Dijon mustard

juice of 1 lemon

120ml olive oil

salt and pepper

  • Preheat the oven to 200ºc/375ºf. Remove all packaging from the chicken, rinse with cold water and pat dry.
  • Place on a large roasting tray. Drizzle with vegetable oil and season with salt and pepper. Rub it in with your hands so that the whole chicken has a light coating of oil and seasoning.
  • Put in the preheated oven and cook for about 1 1/2hrs depending on the size of your chicken. It should give an approximate cooking time on the label of your chicken.
  • Peel all your vegetables, slice the carrots, parsnips and turnip into chunky fingers and cut the potatoes into large chunks.
  • In a bowl, mix together the garlic, thyme, rosemary, Dijon mustard, lemon juice, olive oil and salt and pepper.
  • When there is about 45mins to go before the chicken is due to be finished, add the vegetables to the tray and brush with about half of the the dressing using a pastry brush. You can also brush some dressing onto the chicken. Return to the oven and continue roasting
  • Put the potatoes in a pot of cold water and part boil on the stove for about 10-15mins.
  • After the potatoes have been part boiled, drain and add them to the tray,  brush the remaining dressing over the potatoes, veg and chicken. Turn the veg.
  • Roast the potatoes until fluffy on the inside and crisp and crunchy on the outside. Turn them halfway through.
  • Put the peas on to boil about 10-15mins before everything is due to be finished.
  • A useful guideline to know when the chicken is done is: Pull on the thighs and them should feel like them are about to tear off easily. Remember though, this is only a guideline.
  • Remove everything from the tray and set out on plates. Drain the peas and add a knob of butter, salt and pepper. Stir and tip into a bowl to serve. You can accompany this with gravy if you wish.

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