I apologize that it has taken so long for me to upload this recipe however I was very busy the past few weeks. I went on a short trip to Birmingham were I attended the Paediatric allergy symposium and afterwards I jetted off on an impromptu trip to Romania. As soon as I got back I started my masters degree were I was immediately assigned coursework to do! I was also busy baking for a low FODMAP afternoon tea I hosted for a few friends of mine. The afternoon tea was a success. No one could really tell the cakes and bread were all low FODMAP 🙂 I’ve also been sick this weekend. As I’m feeling slightly better this evening I finally got around to writing the recipe. Here it is.
- 1 whole chicken
- salt and pepper
For the roasted vegetables:
- 1 courgette
- 1 carrot
- 1 bell pepper
- rosemary sprig
- thyme sprig
- 1 tbsp garlic infused oil
- salt and pepper to taste
For the roast potatoes:
- rosemary sprig
- 1 tbsp garlic infused olive oil
- 1 lemon
- Preheat the oven to 180C fan assisted or 200C without fan.
- Place the potatoes in cold salted water with 1 lemon. Bring to a boil.
- Boil the potatoes for 8-10minutes.
- Season the chicken with some salt and pepper.
- Rub into the skin with some garlic infused olive oil. Make sure all the chicken is covered.
- Place the chicken in a roasting dish and roast for approximately 1hr 30 minutes. Cooking time will vary according to the chicken’s weight. Allow 25 minutes per 500g plus an extra 25 minutes.
- In the meantime cover the potatoes lightly in garlic infused oil, some salt and a sprig of rosemary.
- Chop the vegetables. Drizzle with garlic infused oil, salt and pepper. Add a sprig of rosemary and thyme.
- Put the potatoes and vegetables in the last 40 minutes of cooking.
- When putting in the vegetable and potatoes, baste the chicken with its own juices.
- Once ready, remove the chicken from the roasting dish and set aside to rest. To check if the chicken is done, insert a skewer at the joints. The juices should be clear, if not cook for longer.
- For the gravy, put the roasting tin on medium heat on the hob, adding 1 tablespoon of corn flour or other gluten free flour and 600ml of boiling water or stock. Cook until you achieve the right consistency.
- Check my previous post on how to use the leftovers!