Tom's Recipes
Roast Chicken with Roast Potatoes and Carrots
A whole chicken roasted with lemon and garlic, crisp roast potatoes, carrots, broccoli, cavolo nero and gravy.
- Makes
- 2 servings
- Prep
- 20 minutes
- Cook
- 1 hour 35 minutes
- Oven
- 200°C
Ingredients
Method
Tap a time to start a timer.
Heat the oven to 200°C. Put the lemon and garlic inside the chicken, rub the skin with 1 tbsp of the oil and plenty of salt, and roast for , until the juices run clear.
- 1 whole chicken
- 1 lemon
- 1 garlic bulb
- 1½ tsp olive oil
- salt
Boil the potatoes for . Keep a couple of pieces back for Ted and boil them until soft.
- 500g potatoes
Drain the rest, shake them to rough up the edges and roast them in the rest of the oil with the carrots for , turning once.
- 1 tbsp olive oil
- 2 carrots
Rest the chicken under foil for while you steam the broccoli and make the gravy.
- ½ head of broccoli
- gravy
Heat the oil in a large frying pan over a medium-high heat and cook the cavolo nero for , turning it often, until wilted and tender. Take out Ted's share, then season the rest with salt.
- 100g cavolo nero
- 1½ tsp olive oil
Carve the chicken, taking Ted's portion before anything goes near the gravy.
For Ted
Give Ted chicken from under the skin, because the skin carries the salt. Mash his boiled potato with a little unsalted butter and milk, and cut a carrot, some broccoli and his unsalted cavolo nero small. Serve it with no gravy.
Air Fryer
A whole chicken and the potatoes together need the oven. With a large air fryer, you can cook the chicken on its own at 180°C for 50 to 60 minutes, breast side down for the first half.
Smaller Chicken
A 1.3kg chicken needs about 1 hour 5 minutes at 200°C. It feeds 2 adults and Ted, with a little left for Ted the next day.
Leftovers
Keep leftover chicken in the fridge for 2 days, for sandwiches or Ted's meals.
In the meal plans for the week of 5 October and the week of 12 October and the week of 19 October.