Roast for Six | 525kcals

How about gathering the whole family round for a lovely Sunday Roast with this healthy option Sunday Roast Dinner which doestnt spare the taste.

Ingredients:

• 1x 2kg whole chicken (free range)
• 6x Medium potatoes
• 1 tbsp Extra virgin olive oil
• 4x Carrots (sliced)
• 2x Large leeks (sliced)
• 1/2 Savoy cabbage (shredded)
• 150g Frozen Peas
• 4 tsp Reduced-salt gravy granules

 

What to Do:

1: Preheat the oven to 190degrees C/Gas Mark 5.  Put chicken in a large roasting tray in centre of oven for 1.5hrs.

2: Put the roast potatoes into a separate roasting tray – add oil.  Then roast for 1hr on shelf above chicken (turn potatoes after 30mins).

3: Start cooking the vegetables when the chicken is almost cooked.  the carrots should take about 10mins, the leeks, cabbage and peas should take 5-8mins.  Cook them all together in a saucepan with a small amount of water and lid on pan.

4: Check that the chicken is cookked completely through, by piercing the thickest part of the chicken leg with a sharp knife, the juices should run clear.  Move chicken to carving board, place foil over it and allow to cool for 10mins before carving up.

5: Make gravy according to instructions.

6: Serve 150g chicken per portion without skin and serve with roast potatoes, veg and gravy.

 

Category: mikes Healthy Cook Book