The original version of this roast chicken recipe
Softened butter is spread over the chicken skin, topped with rashers of streaky bacon, roasted, basting with the juices. Served with stuffing, chipolatas, roast potatoes, parsnips, a selection of vegetables and gravy.
What we did to make a healthier version of roast chicken
We replaced the butter with a little canola oil, kept the skins on the potatoes and roasted them around the chicken with red onion, sage and lemon, and served with broccoli. You can follow the recipe below:
800g potatoes, scrubbed and cut into chunks
2 tbsp canola oil
1,5kg free-range chicken
1 lemon, cut into wedges
8 fresh sage leaves, chopped, plus extra leaves to garnish
1 red onion, cut into thin wedges
320g broccoli, steamed
- Heat the oven to 200°C. Tip the potatoes into a large roasting tin, add 1 tbsp of the oil and toss together. Push the potatoes to the sides of the tin and place the chicken in the middle.
- Rub the remaining oil over the chicken and squeeze over one of the lemon wedges. Add the remaining lemon wedges to the tin.
- Scatter the chopped sage over the chicken and potatoes, season with freshly ground pepper and roast for 30 min.
- Turn the potatoes, add the onion and continue to roast for a further 45 min until the chicken is cooked (the juices should run clear when a sharp knife is inserted into the thickest part of the thigh) and the potatoes are tender and crisp. Garnish with sage leaves and serve with the broccoli.