A mid-week roast can really set you up for the week's meal planning and is easier to pull together than you think! Celery helps keep the meat moist and lemon adds a delicious summery flavour. The remaining chicken meat can be kept in the fridge and used for leftovers such as curries or fajitas (day 4), and the bones will make a delicious stock to make soup or risotto another day.
Lemon and garlic roast chicken with sweetheart cabbage and baby potatoes
Ingredients
4
servings
-
- 1
- 0,75
- 2
- 1 clove
- 1 tsp
- 1 drizzle
- 1 kg
- 2 tsp
- 1
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Preparation
Place the chicken into a large roasting tin or oven-proof dish.
Place the celery stalks, garlic clove and lemon halvesto 3 x lemon quarters into the cavity.
Season the chicken with the dried herbs and a generous sprinkling of salt & black pepper. Drizzle with a little oil and place on a low shelf in a preheated oven at 200c / 180c fan for 1 hour and 45 to 1 hour 50 minutes.
While the chicken is roasting in the oven, you can prepare the vegetables. Scrub and boil the baby potatoes in salted water according to preference. Set aside.
Once the chicken is cooked, remove it from the oven and leave it to rest for 5 to 10 minutes on a serving platter.
You can place the cooked potatoes in the switched-off oven to warm them through before serving.
Whilst the chicken is resting, rinse the sweetheart cabbage and lightly sauteé in a non-stick pan or wok for a few minutes until tender. Season with a little butter, salt and pepper if you like.
For a quick gravy, in a small mug or cup add a little flour or corn starch to a few tablespoons of water. Stir until well mixed through and then add to the remaining juices in the roasting tin - bring up to a low heat and cook for a few minutes or two. You can pass the gravy through a sieve before serving if you like.
Serve the chicken with the baby potatoes, sweetheart cabbage and gravy.
