Really easy roast chicken

• Ready in 1h 55m

• Serves 4

• 919 calories

• 46.73g carbs

If you have around 1 hour and 55 minutes to spend in the kitchen, Really easy roast chicken might be an amazing gluten free recipe to try. One serving contains 920 calories, 43g of protein, and 62g of fat. For $3.84 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from BBC Good Food requires butter, chicken stock, olive oil, and low-salt soy sauce. Not a lot of people made this recipe, and 2 would say it hit the spot. It works well as a pretty expensive main course.

10 ingredients

1. 1 chicken
2. 1 lemon
3. 2 garlic cloves
4. 1 sprig rosemary if you have it
5. 2 oz butter
6. 2 lb very salad potato
7. 12 oz chantenay carrot
8. 1 tbsp olive oil
9. 1 cups chicken stock
10. 1 tbsp low-salt soy sauce

Instructions

1. KIDS: The writing in bold is for you. ADULTS: The rest is for you.
2. Cut the string off the chicken.
3. Heat oven to 220C/200C fan/gas
4. Get your child to use a pair of scissors to cut the elastic or string holding the chicken together.
5. Stuff the chicken. Stuff the lemon halves in the cavity of the chicken with the garlic and herb sprig (if using).
6. Time to get your hands mucky. Sit the chicken in a large roasting tin and use your hands to smear the butter all over it.
7. Easy-peasy vegetables. Tip the carrots and potatoes into a large bowl, drizzle over the oil and toss everything together with your hands.
8. Scatter the vegetables around the chicken. Scatter the vegetables in an even layer around the chicken, then season everything.
9. Put the chicken in the oven and roast for 30 mins.
10. Remove from the oven and give the vegetables a stir, reduce the heat to 200C/180C fan/gas 6, then return to the oven for 50 mins more.
11. Test if the chicken is cooked.
12. Remove the chicken from the oven. Using a cloth, pull the leg if it easily comes away from the body, there is no sign of pink and the juices run clear, the chicken is cooked. If you have a digital cooking thermometer, it should read above 70C. Take the chicken out of the tin.
13. Make a lemony sauce. Scoop the vegetables into a serving dish. Using a spoon or a pair of tongs, remove the garlic, lemon and herbs from the chicken and put them in the roasting tin. Squash them down well with a potato masher to release all the juice from the lemons.
14. Strain the sauce.
15. Pour in the chicken stock and soy sauce and give it all a good stir. Get the child to hold a sieve over a jug while you lift up the pan and strain the juices into the jug. If you want it piping hot, reheat in a pan or in the microwave.