Lemon & Rosemary Roast Chicken
with Hasselback Potatoes, Honeyed Carrots, Asparagus and Red Wine Jus
What's a Sunday without a traditional roast? Simply follow our step-by-step instructions for this Lemon & Rosemary Roast Chicken and you'll have a feast worth gathering the family for.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3 unit(s)
Garlic Clove
½ unit(s)
Lemon
1 sachet(s)
Dried Rosemary
1 unit(s)
Whole British Chicken
500 grams
Salad Potatoes
3 unit(s)
Carrot
200 grams
Asparagus
22 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
15 grams
Honey
Not included in your delivery
1 tsp
Salt
2 tbsp
Olive Oil
225 milliliter(s)
Water for the Jus
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press). Zest and halve the lemon (see ingredients for amount).
Pop the garlic into a small bowl with the dried rosemary, lemon zest, salt, olive oil (see pantry for both amounts) and plenty of pepper.
Snip the string holding the chicken legs together, remove and discard. Transfer to a baking tray.
Rub the garlic and rosemary oil all over the chicken, then pop half the lemon into the cavity.
When the oven is hot, roast on the middle shelf for 75-95 mins, depending on size (see product label for cook time). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when the juices from the thigh run clear and there is no pink meat.
While the chicken roasts, place a few potatoes at a time in between two wooden spoon handles on a board. Make slices widthways at 3mm intervals, making sure not to cut the whole way through.
Repeat with the remaining potatoes, then put them all onto another large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the chicken has 35 mins of roasting time left, pop the potatoes onto top shelf of your oven to roast until golden and tender, 35-40 mins.
After 10 mins, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Add them to the potato tray and return to the oven.
Meanwhile, trim the bottom 2cm from the asparagus and discard.
When 10 mins of roasting time remain, add the asparagus to the veg baking tray and toss with the carrots. Spread out in a single layer. Roast for the remaining time until tender, 10-12 mins.
Once the asparagus is in the oven, pour the water for the jus (see pantry for amount) into a small saucepan and bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium. Allow the sauce to bubble and thicken, stirring regularly, 8-9 mins.
When everything's ready, carve the chicken and share between your plates.
Drizzle the carrots and asparagus with the honey, then toss to coat. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Serve the hasselback potatoes and honeyed veg alongside your roast chicken, spooning over the red wine jus to finish.
Enjoy!
