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Roast Chicken with Chestnuts & Garlic

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Serves 8

Succulent lemon and thyme infused roast chicken cooked with baby onions, chestnuts, mushrooms and whole garlic cloves. You can’t beat roast chicken.

Chicken served without skin: 1927.8kj (459cals); 10.3g total fat (2.3g saturated fat); 5.8g fibre
Chicken served with skin: 3140.8kj (747.8cals); 46.1g total fat (12.1g saturated fat); 5.8g fibre


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You’ll need

1 lemon, halved
6 thyme sprigs
1 large chicken (2.2kg)
Oil spray
600g baby onions, peeled
290g chestnuts
130g button mushrooms
2 large garlic bulbs, cloves separated but not peeled
470g dutch carrots, trimmed and scrubbed
1 tbsp olive oil
1 tbsp honey
Salt & pepper

Let’s go

Heat oven to 180°c. Place lemon halves and 2 thyme sprigs inside the cavity of the chicken and tie legs together with kitchen string. Spray chicken lightly with oil and season with salt, pepper and chopped thyme. Lightly spray roasting pan with oil, add chicken and cover with foil. Place in oven and roast for 70 minutes.

While chicken is roasting, bring a saucepan of salted water to the boil, add onions and simmer for 10 minutes. Drain.

Score the flat end of the chestnuts (make a criss-cross pattern in the top making sure you cut all the way through the skin chestnut shell – this releases the air that builds up during cooking).

Melt honey and toss through onions, chestnuts, mushrooms, garlic cloves along with the oil. Season with salt and pepper. Pour vegetables into the roasting dish and place remaining thyme sprigs over vegetables. Roast covered for a further 45 minutes. Remove foil and roast for a further 15 minutes. Remove chicken and rest for 15 minutes in a warm place under a little foil. Continue to cook vegetables until you are ready to serve.

Why it’s good for you
It’s roast chicken! Seriously though, I’ve written the nutritional values for the chicken without the skin because that’s how I like to eat it but I did include ‘with skin” values so you can see the difference – scary huh?
Chicken served without skin: 1927.8kj (459cals); 10.3g total fat (2.3g saturated fat); 5.8g fibre
Chicken served with skin: 3140.8kj (747.8cals); 46.1g total fat (12.1g saturated fat); 5.8g fibre

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