Lemon & Rosemary Roast Chicken
with Roasties, Cumin Maple Roasted Veg, Tenderstem, Asparagus and Red Wine Jus
- Sulphites
- Celery
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.
Ingredients
3 unit(s)
Garlic Clove
½ unit(s)
Lemon
1 bunch(es)
Rosemary
1 unit(s)
Whole British Chicken
450 grams
Potatoes
3 unit(s)
Carrot
160 grams
Asparagus
150 grams
Tenderstem® Broccoli
22 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
1 sachet(s)
Maple Syrup
1 unit(s)
Red Onion
1 sachet(s)
Ground Cumin
Not included in your delivery
1 tsp
Salt
2 tbsp
Olive Oil
1 tbsp
Oil for the Flour
225 milliliter(s)
Water for the Jus
Nutritional information
Utensils
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). Pick the rosemary leaves from their stalks and roughly chop (discard the stalks).
Pop the garlic into a small bowl with the rosemary, lemon zest, salt, olive oil (see pantry for both amounts) and plenty of pepper.
Pour enough oil into a deep baking tray to cover the bottom and pop into the oven. Bring a large saucepan of water with 0.5 tsp salt to the boil.
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 60 / 75 mins depending on size. 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, peel and chop the potatoes into 4cm chunks.
Once your water is boiling, boil the potatoes for 7-8 mins or until the edges are soft. When ready, drain in a colander and sprinkle on the flour (see pantry for amount).
Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil. Season with salt, then roast on the top shelf until golden, 45-50 mins. Turn halfway through.
While everything is roasting, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Halve and peel the onion, then cut each half into 3 wedges.
Add the veg to a large baking tray with a drizzle of oil, sprinkle over the cumin, season with salt and pepper. Toss to coat. When there are 20-25 mins left of cooking time, roast on the bottom shelf of your oven for the remaining time.
Meanwhile, trim the bottom 2cm from the asparagus and discard. Halve any thick broccoli stems.
When 10 mins of roasting time remain, add the asparagus and broccoli to the veg baking tray to one side, drizzle with oil, season with salt and pepper and toss to coat. Spread out in a single layer. Roast for the remaining time until tender, 10-12 mins.
Once all of the veg is in the oven, pour the water for the jus (see pantry for amount) into a small saucepan and bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium. Allow the sauce to bubble and thicken, stirring regularly, 8-9 mins.
When everything's ready, carve the chicken and share between your plates.
Drizzle the carrots and asparagus with maple syrup, then toss to coat.
Serve the roasties and maple cumin veg and roasted greens alongside your roast chicken, spooning over the red wine jus to finish.
Enjoy!
