Lazy Blue and White Lunch: Garlic Roast Chicken with Root Vegetables Recipe
Lazy Blue and White Lunch:
Garlic Roast Chicken with Root Vegetables Recipe
Lazy Blue and White Lunch: Garlic Roast Chicken with Root Vegetables Recipe
Who can resist a roast chicken for Sunday lunch – a lovely free-range organic bird slowly roasting, releasing its aromatic fragrance throughout the house, sizzling quietly away in the oven whilst a trip to pub is arranged or maybe a brisk walk with the dog around the block.…….a roast chicken for lunch is a treat, something to be savoured, something to look forward to with anticipation and dare I say with a certain amount of greed; it’s a simple roast, and yet if you were to ask me whether I prefer roast beef or chicken, a plump roast chicken would win hands down every time. And so it was that last Sunday I roasted such a bird – I cooked it slowly in the Aga whilst I helped rake up the autumn leaves in the garden with my husband; a one pan lunch as I also added potatoes, carrots, parsnips and beetroot around the bird, and used my new Mermaid Deep Sided Roasting Pan, a kind review gift sent to me from Mermaid to promote gravy making…..the good old-fashioned way, as you can see from their video clip below:
Deep Side Handled Roaster
Hard Anodised Aluminium 475112 385 x 210 x 65 (mm.) / 15 x 8 1/4 x 2.5 (in.) 475114 460 x 260 x 65 (mm.) / 18 x 10 x 2.5 (in.) 475116 503 x 300 x 75 (mm.) / 19 3/4 x 12 x 3 (in.)
Ideal for Roasting meat, fish and vegetables Wide Steel handles for easy lifting.
Video: Mermaid – Good Old-Fashioned Gravy, the Mermaid Way
Although I used my new roaster to make the gravy on top of the hob, as suggested in the video, I didn’t follow their method completely, as I had some lovely Knorr Gravy Pots that had also been sent to me, so I poured in my hot water, and a splash of red wine (I know if is usual to use white wine with chicken, but we rather like the coq-au-vin sort of gravy flavour that you only get with red wine) before adding my Knorr chicken gravy pot ingredients. I have already used Knorr gravy pots before, with roast beef a few weeks ago, as you can see from my beef gravy photo above, and I was very impressed with the taste and flavour, and that is high praise indeed, as I count myself as a rather accomplished gravy maker!
But back to my divine roast chicken; all you need to do is smear it with butter, sprinkle it with some garlic salt, I used some Bart Ingredients Garlic Salt (that was sent to me, along with some other spices and herbs to celebrate the launch of the Spoonkler™, ) and some freshly ground black pepper – then, I popped a bunch of fresh lovage into the chicken cavity, and placed all the prepared potatoes and root vegetables (I used organic veggies from my local farm shop) around the chicken, turning them over and around so they were coated in some of the melted butter that I had greased my roasting tin with. You then cover them all with tinfoil and walk away for just under two and a half hours, whilst it all cooks slowly and tantalisingly……giving you time to read the Sunday papers, have a swift pint down the pub or just chill out. By the way, my Bart Ingredients spices came with a ‘Spoonkler™’ – a dual-sided cap designed for all cooking needs…..and apparently, according to Bart Ingredients, I am a Spoonkler – as I have a rounded approach to cooking and allow for versatility in my method……..they also have a fun video to promote their new Spoonkler range, and you can see it here:
Video: Spoonkler
Garlic Roast Chicken with Root Vegetables Recipe
As well as gravy and steamed cabbage, I also served some bread sauce with my roast chicken, and again, I have Knorr to thank for that, as they sent me selection of some of their Gourmet Range sauces, of which one was Bread Sauce. Although I am a dab hand at making my own bread sauce, I thought their sauce was excellent with a nicely defined onion flavour and just a hint of nutmeg – plus, by using their bread sauce mix, it did save me lots of time!
This roast chicken lunch went down an absolute storm, and of course, we had chicken sandwiches with salad for tea, as well as some bubble and squeak for next day’s breakfast, one of the delights of cooking a big roast lunch! I have written about bubble and squeak before, and the recipe, such as it is, is here: The Ultimate Leftovers Feast ~ Bubble and Squeak. One tip, if you cannot source lovage, use celery tops instead, it’s the savoury almost celery like taste that works so well in this recipe……..which I have shared below:
Garlic Roast Chicken with Root Vegetables Recipe
Garlic Roast Chicken with Root Vegetables
Print recipe
| Serves | 4 |
| Prep time | 15 minutes |
| Cook time | 2 hours, 20 minutes |
| Total time | 2 hours, 35 minutes |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Serve Hot |
| Occasion | Birthday Party, Casual Party, Christmas, Easter, Thanksgiving, Valentines day |
| Region | British |
| By author | Karen S Burns-Booth |
Ingredients
- 1.6kg chicken
- butter , for greasing
- bunch of lovage
- 900g roasting potatoes , halved or quartered if large
- 450g carrots and parsnips, peeled and cut into chunks
- garlic salt (I used Bart garlic salt)
- black pepper
- gravy to serve (I used Knorr chicken gravy pot)
- bread sauce to serve (I used Knorr bread sauce mix from their Gourmet range)
Optional
- 450g beetroot, peeled and cut into chunks
Note
A delectable one pan Sunday lunch - slow-roasting a chicken with vegetables is a great way to keep the chicken nice and moist, whilst cooking the vegetables at the same time, thus saving on fuel. Adding the potatoes and root vegetables to the roasting tin infuses them with plenty of flavour, too, and there is less washing up! The lovage adds a savoury aroma and flavour the chicken as it cooks, and can be chopped up finely and added to the gravy.
Directions
| Step 1 | Heat oven to 160C/fan 140C/gas 3. Brush a large roasting tin all over with butter (I used my Mermaid deep side handled roaster) and smear some over the skin of the chicken. |
| Step 2 | Place the chicken in the tin and arrange the potatoes and root vegetables around it. |
| Step 3 | Put the bunch of lovage in the cavity of the chicken and then sprinkle garlic salt and black pepper all over the chicken, then cover with foil and place in the oven. |
| Step 4 | Cook for 1 hr then remove the foil and give the potatoes and root vegetables a shake, then cook uncovered for 50 mins. |
| Step 5 | Turn the heat up to 220C/fan 200C/gas 7. Cook for 30 mins more, then remove the chicken from the pan. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Put the potatoes and root vegetables bake in the oven to finish cooking and crisping up, turning the oven off if they brown too quickly. |
| Step 6 | Serve with gravy, bread sauces and another green vegetable such as cabbage or peas. |
Garlic Roast Chicken with Root Vegetables Recipe
I hope you will try my SLOW ROAST chicken with lovage, garlic and root vegetables, it really is an easy peasy, as well as delectable roast lunch, all in ONE roasting tray! And don’t forget, a good organic roasting chicken is NOT just for Sunday, but makes a wonderful mid-week family meal……with the makings of super sandwiches and bodacious breakfasts in the leftovers. That’s all for today, do look out for some new giveaways towards the end of the week, as well as some new recipes, including some new 5:2 Diet recipes. Karen
Garlic Roast Chicken with Root Vegetables
Garlic Roast Chicken with Root Vegetables Recipe
Disclaimer and Thanks:
Thanks to Knorr, Mermaid and Bart Ingredients for sending me samples to try, and review; I was not asked to promote them in any way on my blog, but I chose to write about them as they are all products and ingredients that I use regularly and like. Karen S Burns-Booth
Charlotte @charlottekdiary says
How lovely Karen. This would be my perfect sunday lunch. I have to admit, I’ve never actually tried bread sauce – I really must! I adore Mermaid baking tins, I would love to try their deep roasting tray – I bet it is immensely useful.
Karen says
Thanks so much Charlotte! How are you anyway, I haven’t seen much of you lately, not surprising with the books, we must catch up really soon! Karen
Rachel K says
Great minds think alike! But I can see why a good roast chicken is one of our favourite things. Like you I had intended something similar last Sunday but I overslept (oops) and my watch stopped (yikes) so we had to make do with a fast roasted chicken and instead of roasted roots they got grated into a cross between remoulade and coleslaw. Still fab though 🙂 Love the tip on lovage, I always wondered what it tasted like!
Karen says
Ooooops! I have had Sundays like that, in the end you can’t fight against it, so I just go with the flow! Lovage is an almost yeasty, celery-like savoury tasting herb; the celery seeds you see in the herb section are usually lovage seeds too…..so, imaging that flavour, but in a fresh green leaf! Karen
Kathryn says
You can’t beat a roast chicken and this sounds so utterly delicious especially with all those root vegetables in there too!
Karen says
Thanks Kathryn, it was utterly delicious and also the leftovers too…….Karen
Kim Bee says
This is so lovely. I adore roast chicken and veggies. Your version made me swoon a little. Okay a lot.
Karen says
Thanks Kim, it was a lovely lunch and so easy to cook too…..
mary says
My mouth is watering! there is nothing like a delicious roast chicken – I’m cooking one tonight and although I don’t have that lovely pan, I’m following your recipe!
Mary x
Karen says
Thanks Mary! IT is so easy to roast this way……Karen 🙂
Katharine says
Gorgeous Karen – I completely agree with you about roast chicken, far nicer than any other kind of roast. And I love having roast chicken sandwiches too for Sunday evening tea. Delicious looking vegetables cooked with your chicken and so nice that it’s all in one pan!
Karen says
Thanks Katharine, I don’t know what it us about a roast chicken, but as you say, it is the queen of all roasting meats and birds! Karen
Laura@howtocookgoodfood says
Your chicken for starters looks top quality and surrounded by all those delicious veggies, I am feeling the need to get a roast going. I have to admit that we rarely have one as Sunday morning tend to be taken up with the allotment or homework and I do find the job would fall on my shoulders so tend to give it a miss. Your one dish version may just sway me as would that beautiful Mermaid tin which I am so envious of!
Karen says
Thanks Laura, I am not usually this organised, but now and then, I manage to get up early enough to prep my vegetables and sort a Sunday roast out for all of us! The one dish version really is a great way to make a complete roast dinner in one tray and then walk away for a couple of hours, plus, a little bit of help with packet bread sauce and gravy pots now and then does no harm and they really were surprisingly good too. Karen
rita cooks italian says
I like your roast chicken with plenty of garlic (have you noticed that I use a lot of garlic???). Unfortunately, my husband likes only the chicken breast and I find difficult to fit the whole bird on my Sunday menu. A lot of ideas with these products. I like the Mermaid tin, very useful.
Karen says
Thanks Rita, and like you I am an avid garlic fan, and yes, I have noticed you use lots of garlic! 🙂 Karen
All That I'm Eating says
I love roast chicken and even more so when everything goes into one pot; saves on effort and washing up! I normally put a lemon in my cavity and have never tried with lovage. I’ll see if my greengrocer can get his hands on some for next time!
Karen says
Thanks Caroline! I also pop a lemon in the cavity of a chicken when cooking too, but this time I decided to use a bunch of my lovely fresh lovage for a different taste! Karen
Jacqueline @How to be a Gourmand says
Karen, you have just painted an idyllic Sunday. Like you, I prefer roast chicken to roast beef. The bird looks really succulent and the roasted veg – so lush! My tummy now rumbles 🙂
Dominic says
I’m just so unbelievably hungry now… I am honestly salivating at the screen… for this miserable Wednesday evening in London, you’ve made a hungry man very happy… now where can I go get a roast…?
ashleigh says
looks fab!
Sally Carter says
This looks so delicious – I’m going to try out your recipe on Sunday.
Beverley says
I’m going to attempt this today – looks delicious!
Fiona Matters says
I have to say I’m a complete fan of chicken too! Such a lovely meat.