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Roast chicken with all the trimmings
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Total Time:
2 hours
Elevate your roast chicken with veggie chips for a healthier twist. Opt for high-welfare chicken for superior taste and quality.
Ingredients:
  • sea salt
  • 1 small bunch fresh thyme
  • freshly ground black pepper
  • 1 large higher-welfare chicken
  • olive oil
  • 1 bulb garlic cut in half horizontally
  • 1.5 kg root vegetables (potatoes, carrots, sweet potatoes, parsnips) peeled
  • 24 rashers higher-welfare streaky bacon
  • 24 higher-welfare chipolatas
  • extra virgin olive oil
  • 1 lemon
  • 100 g butter softened
Instructions:
  • Preheat the oven to 200°C/400ºF/gas 6. Soak 24 wooden skewers in cold water. Combine lemon zest with softened butter and thyme leaves. Season with salt and pepper. Rub the chicken with the flavored butter, olive oil, and stuff the cavity with lemon and thyme. Roast for 1 hour and 15 minutes until golden and cooked. Parboil the root vegetables for 6 minutes, then spread on a baking sheet, drizzle with olive oil, and season. Roast with the chicken for the final 45 minutes. Stretch bacon rashers and wrap around chipolatas. Thread 2 chipolatas on each skewer. Roast for 30 minutes until crispy. Rest the chicken for 10 minutes, then serve with root vegetable chips and sausage skewers, accompanied by steamed broccoli and peas. To make gravy, skim fat from the roasting tray, add flour and stock, thicken, and strain.

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