Roast for Six | 525kcals

| 27/05/2012 | 0 Comments More

How about gathering the whole family round for a lovely Sunday Roast with this healthy option Sunday Roast Dinner which doestnt spare the taste.


  • 1x 2kg whole chicken (free range)
  • 6x Medium potatoes
  • 1 tbsp Extra virgin olive oil
  • 4x Carrots (sliced)
  • 2x Large leeks (sliced)
  • 1/2 Savoy cabbage (shredded)
  • 150g Frozen Peas
  • 4 tsp Reduced-salt gravy granules


What to Do:

1: Preheat the oven to 190degrees C/Gas Mark 5.  Put chicken in a large roasting tray in centre of oven for 1.5hrs.

2: Put the roast potatoes into a separate roasting tray – add oil.  Then roast for 1hr on shelf above chicken (turn potatoes after 30mins).

3: Start cooking the vegetables when the chicken is almost cooked.  the carrots should take about 10mins, the leeks, cabbage and peas should take 5-8mins.  Cook them all together in a saucepan with a small amount of water and lid on pan.

4: Check that the chicken is cookked completely through, by piercing the thickest part of the chicken leg with a sharp knife, the juices should run clear.  Move chicken to carving board, place foil over it and allow to cool for 10mins before carving up.

5: Make gravy according to instructions.

6: Serve 150g chicken per portion without skin and serve with roast potatoes, veg and gravy.


Category: mikes Healthy Cook Book

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