Gluten-Free Roast Chicken
Hands up if your favorite Sunday dinner is roast chicken! You can not beat this classic English dish, succulent chicken, crispy roast potatoes, yummy veg, and gravy.Any leftovers can be made into a chunky soup or a cheese bake so nothing gets wasted.
Equipment
- 1 Chopping Board
- 1 Sharp Knife
- 2 Roasting trays
- 1 Saucepan
Ingredients
- 1-2 Pieces of chicken per person (I use thighs)
- 2 Large potatoes (Cut into quarters)
- 2 Large carrots (Chopped into batons)
- 1 Small cup of frozen or fresh peas
- 3-4 Broccoli pieces per person
- 2 tbsp Gluten free chicken gravy
- 1 tbsp Herbs ( I use Italian )
- pinch Salt and pepper
Instructions
- Heat the oven to 200℃ or gas mark 6.
- Peel and chop your potatoes into quarters and boil them for 20 minutes. Then put them into a roasting dish with cooking oil, salt, and pepper and roast for 45 minutes until crispy.
- Put your chicken pieces into a roasting tray and add the cooking oil, herbs, salt, and pepper. Roast the chicken legs in the oven for 45 minutes, or until they are brown and crispy and the juices run clear.
- Peel and chop the carrots into small batons. I find carrots are best roasted so you can add them to the roast potatoes for about 25 minutes.
- Boil a saucepan of water and add the peas, they normally need 4 minutes and the broccoli needs about 6 minutes, you can cook these towards the end of the roast chicken time.
- Towards the end of roasting everything you can make the gravy. I tend to use the juices from the roast chicken and some extra boiling water. You can also follow the instructions on your gravy packet.
Nutrition
Calories: 654kcalCarbohydrates: 106gProtein: 41gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 61mgSodium: 476mgPotassium: 4137mgFiber: 31gSugar: 20gVitamin A: 16032IUVitamin C: 859mgCalcium: 520mgIron: 10mg
Tried this recipe?Let us know how it was!