Lemon & Rosemary Roast Chicken

Name: Lemon & Rosemary Roast Chicken with Hasselback Potatoes, Honeyed Carrots, Asparagus and Red Wine Jus
Total time: 1 h 20 min
Yield: 2
Cuisine: British
Ingredients: 3 unit(s) Garlic Clove**; ½ unit(s) Lemon; 1 sachet(s) Dried Rosemary; 1 unit(s) Whole British Chicken; 500 grams Salad Potatoes; 3 unit(s) Carrot; 200 grams Asparagus; 22 grams Red Wine Jus Paste; 15 grams Honey; 1 tsp Salt; 2 tbsp Olive Oil; 225 milliliter(s) Water for the Jus

with Hasselback Potatoes, Honeyed Carrots, Asparagus and Red Wine Jus

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What's a Sunday without a traditional roast? Simply follow our step-by-step instructions for this Lemon & Rosemary Roast Chicken and you'll have a feast worth gathering the family for.

Allergens:

Sulphites

•Celery

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total1 hour 20 minutes

Active 35 minutes

DifficultyEasy

Ingredients

serving amount

3 unit(s)

Garlic Clove**

½ unit(s)

Lemon

1 sachet(s)

Dried Rosemary

1 unit(s)

Whole British Chicken

500 grams

Salad Potatoes

3 unit(s)

Carrot

200 grams

Asparagus

22 grams

Red Wine Jus Paste

(Contains: Sulphites, Celery)

15 grams

Honey

Not included in your delivery

1 tsp

Salt

2 tbsp

Olive Oil

225 milliliter(s)

Water for the Jus

Nutritional information

Energy (kJ)6794 kJ

Energy (kcal)1624 kcal

Fat92.8 g

of which saturates24.4 g

Carbohydrate75.9 g

of which sugars22.3 g

Dietary Fibre13 g

Protein131.8 g

Salt7.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Zester

•Garlic Press

•Small Bowl

•Baking Tray

•Small sauce pan

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press). Zest and halve the lemon (see ingredients for amount).

Pop the garlic into a small bowl with the dried rosemary, lemon zest, salt, olive oil (see pantry for both amounts) and plenty of pepper.

Snip the string holding the chicken legs together, remove and discard. Transfer to a baking tray.

Rub the garlic and rosemary oil all over the chicken, then pop half the lemon into the cavity.

When the oven is hot, roast on the middle shelf for 75-95 mins, depending on size (see product label for cook time). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when the juices from the thigh run clear and there is no pink meat.

While the chicken roasts, place a few potatoes at a time in between two wooden spoon handles on a board. Make slices widthways at 3mm intervals, making sure not to cut the whole way through.

Repeat with the remaining potatoes, then put them all onto another large baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the chicken has 35 mins of roasting time left, pop the potatoes onto top shelf of your oven to roast until golden and tender, 35-40 mins.

After 10 mins, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Add them to the potato tray and return to the oven.

Meanwhile, trim the bottom 2cm from the asparagus and discard.

When 10 mins of roasting time remain, add the asparagus to the veg baking tray and toss with the carrots. Spread out in a single layer. Roast for the remaining time until tender, 10-12 mins.