Roast chicken with all the trimmings

We have this at least once a month, on Saturday or Sunday. It’s so tasty and provides some great stock afterwards, as well as tasty leftovers 🙂

If you’re strictly paleo you can swap the roast potatoes for sweet potato wedges, or maybe mash!

Ingredients (serves 2 with loads of leftover chicken or 4 – all depends on how much chicken you eat!):

Free range chicken (about 2kg)

Olive oil

Fresh thyme

A lemon

Whole garlic bulb

Salt and pepper

3 x maris piper potatoes (or others suitable for roasting)


2 x white onions

3 x carrots

Broccoli (or your other favourite veg)

Arrowroot powder

How to:

Take your chicken out of the fridge about a half hour before you begin prep’ing to bring it up to room temperature.

Preheat your oven to 190°C.

Rub your chicken all over with olive oil then salt and pepper it before sprinkling thyme all over it. Pat it all in.

Prick the lemon all over with a knife and push it in to the cavity along with 5-6 cloves of garlic, no need to peel them. Then peel chop the rest of the garlic cloves in half and nestle them in the folds on the top of the chicken.


Lay your onions, chopped in to thick rings, on the bottom of a roasting tray. Then add your thick cut carrots – no need to peel them.


Place the chicken on top of them. Add a little water to the bottom of the tray to stop the veggies from burning.


Pop it all into the oven to roast for around 90 minutes. You know it’s ready when the leg pulls easily away from the chicken and the juices run clear.

White potatoes aren’t technically paleo but I like to enjoy them now and then. If you’d rather leave them out you can have sweet potato wedges instead. They’re pretty yummy too!

While your chicken is cooking peel your potatoes and parboil them for around 10 minutes. Drain the water and shake them about in the pot to make the edges fluffy.

Using another roasting tray that’s been in the oven warming, melt some goose fat and throw in your potatoes. Coat them all with the fat and add salt and pepper.  If adding chopped rosemary it’s best to wait until the potatoes are about half cooked to avoid charring the rosemary. Cook the potatoes in the oven for around 45 minutes, turning once or twice to make sure all the sides are browning. Remember to baste your chicken too.

Once your chicken is ready remove it from the oven. Turn the oven up full and put your potatoes on the top shelf to crisp them up… if you like them really crispy like I do 🙂 It’s also time to boil your broccoli.


Place your chicken on a plate or board to rest and remove the vegetables putting them somewhere to stay warm. Place the tray with the chicken juices on the hob to make the gravy, along with the roasted garlic and any veggies that are too charred to eat. Skim off some of the fat and then scrape all of the bits stuck to the bottom of the tray with a wooden spoon – this is the stuff that makes it really tasty.


Add a teaspoon of arrowroot powder to the pan and make a thick paste with the juices. Then add your chicken stock (mine’s from the freezer the last time I made roast chicken!) – about 200 mls (depending on how thick you like it too). Turn the heat on low under the pan and stir until smooth. When you’re ready sieve the liquid to leave smooth, silky perfect gravy!

By now your potatoes and broccoli should be ready so it’s time to plate up and add gravy at your leisure! Eat it while it’s hot!



One thought on “Roast chicken with all the trimmings

  1. Pingback: Root vegetable mash | Eat for Yourself

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