Roast Chicken Dinner with Honey Roast Parsnips and Carrots

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Roast Chicken Dinner

We love a Roast Chicken Dinner in this house but I like to make it easy on myself. So with this meal, I  try to keep it as simple as possible. As I no longer eat gluten I leave out the Yorkshire pudding and I make the gravy from bone broth I keep in the freezer. My son and husband love a roast and this roast chicken is delicious.

Chicken is an excellent source of protein, vitamins and minerals. Firstly, the protein in chicken helps with muscle growth and development. At this time of year, many of us are plagued with chapped lips, cracked mouths, tongue sores or dry skin. However, chicken can give you a boost in riboflavin (or vitamin B2), which will drastically reduce your skin problems and repair dry or damaged skin. It can support a healthy body weight and aid weight loss.

Eating chicken can also help aid depression by increasing your serotonin levels in your brain, enhances your mood, blasting stress and lulling you to sleep. Chicken is also rich in phosphorous, an essential mineral that supports your teeth and bones as well as the kidneys, liver and central nervous system.

Roast chicken is a brilliant meal because the meat is slow cooked. It means that there will be lots of nutrition in the meal. The slower the food is cooked the more nutrients remain. We normally eat this meal on a Sunday when we have a lot more time to prepare and cook it. It’s an easy meal to make and we thoroughly enjoy it once it’s done.

Serves 4

Equipment needed

  • Baking trays x 2
  • Zester
  • Sharp knife
  • Chopping board
  • Fork
  • Garlic Crusher
  • Tablespoon
  • Teaspoon
  • Skewer
  • Large saucepan
  • Small saucepan
  • Colander
  • Jug

Ingredients

  • Chicken x 1.5kg
  • Garlic x 4 cloves
  • Onion x 2
  • Lemon x 1
  • Thyme x 1 large handful (fresh) or 2 tsps (dried)
  • Olive oil x 4 tbsps
  • Honey x 1 tbsp
  • Baking potatoes x 2 large
  • Carrots x 2 large
  • Parsnips x 2 large
  • Bone Broth x 250 mls
  • Brown rice flour x 2 tbsp (or a thickener of your choice).
  • Salt and Pepper to taste

Method

  • Remove the chicken from the fridge and leave to stand to 30 minutes.
  • Preheat the oven to 180⁰ and put in the baking trays.
  • After the 30 minutes, start to prepare the chicken for the oven.
  • Drizzle 2 tbsp of olive oil over the chicken and rub it in with your hands.
  • Zest the lemon skin and chop it in half.
  • Squeeze the juice from the lemon over the chicken using the fork.
  • Put the remains of the lemon inside the cavity of the chicken.
  • Crush the four cloves of garlic using the crusher and spread these over the chicken.
  • Next remove the leaves of the thyme from the stalks and again spread evenly over the chicken.
  • Cut the top and bottoms from the onions, remove the hardened skin and then quarter them.
  • Take one baking tray from the oven and place the chicken in.
  • Put back in the oven for 1 hour and twenty minutes.
  • Meanwhile, peel and cut the parsnips and carrots into chunks.
  • Prepare the second baking tray from the oven and then add the 2 tbsp olive oil and 1 tbsp honey.
  • Mix these together in the warm tray and then put the parsnips and carrots into the tray.
  • Toss together until the vegetables are covered in the mixture.
  • After 30 minutes of the chicken being in the oven put the parsnips and carrots in. (Preferably on a lower shelf underneath the chicken).
  • Then peel the potatoes, cut into chunks and place into a large saucepan of boiling water for 10 minutes.
  • Pour the potatoes into the colander and toss to make the outside of the potato rough.
  • Put the potatoes to one side.
  • Once the chicken has cooked, remove from the baking tray and place on the chopping board to rest.
  • To check it has cooked, put a skewer into the legs and if the juices run clear it’s cooked.
  • Pour the juices from the chicken into the small saucepan including the onion and set aside.
  • Put the cooked potatoes into the baking tray and toss in the remaining fat.
  • Plus add a drizzle of olive oil to the tray.
  • Place the tray back into the oven for 30 minutes.
  • While the potatoes are cooking start making the gravy by pouring the bone broth into the small saucepan with the chicken juices.
  • Put the pan on a medium heat and add the brown rice flour.
  • Stir until the flour (or thickener) has dissolved.
  • Get the jug and put the colander on top and pour the gravy into the jug.
  • It will remove the onion and leave you with the gravy.
  • Pour the gravy back into the small saucepan and leave on a low heat to simmer.
  • Next cook the vegetables of your choice.
  • Finally, carve the bird and remove the vegetables from the oven.
  • Put everything on the plates.
  • Serve and enjoy.
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Roast Chicken Dinner

For us this is a great Sunday afternoon dish, when we don’t have a lot planned and we want a delicious dinner. I normally serve this with broccoli or cabbage. My son loves the honey roasted carrots and parsnips and the chicken. He’s not so keen on the cabbage or broccoli but we just keep trying him. It’s a great dinner for the whole family to enjoy. However you decide to eat this meal, as always, enjoy.