I apologize that it has taken so long for me to upload this recipe however I was very busy the past few weeks. I went on a short trip to Birmingham were I attended the Paediatric allergy symposium and afterwards I jetted off on an impromptu trip to Romania. As soon as I got back I started my masters degree were I was immediately assigned coursework to do! I was also busy baking for a low FODMAP afternoon tea I hosted for a few friends of mine. The afternoon tea was a success. No one could really tell the cakes and bread were all low FODMAP 🙂 I’ve also been sick this weekend. As I’m feeling slightly better this evening I finally got around to writing the recipe. Here it is.

Roast Chicken

Ingredients:

• 1 whole chicken
• salt and pepper

For the roasted vegetables:

• 1 courgette
• 1 carrot
• 1 bell pepper
• rosemary sprig
• thyme sprig
• 1 tbsp garlic infused oil
• salt and pepper to taste

For the roast potatoes:

• potatoes
• salt
• rosemary sprig
• 1 tbsp garlic infused olive oil
• 1 lemon

Methods:

1. Preheat the oven to 180C fan assisted or 200C without fan.
2. Place the potatoes in cold salted water with 1 lemon. Bring to a boil.
3. Boil the potatoes for 8-10minutes.
4. Season the chicken with some salt and pepper.
5. Rub into the skin with some garlic infused olive oil. Make sure all the chicken is covered.
6. Place the chicken in a roasting dish and roast for approximately 1hr 30 minutes. Cooking time will vary according to the chicken’s weight. Allow 25 minutes per 500g plus an extra 25 minutes.
7. In the meantime cover the potatoes lightly in garlic infused oil, some salt and a sprig of rosemary.
8. Chop the vegetables. Drizzle with garlic infused oil, salt and pepper. Add a sprig of rosemary and thyme.
9. Put the potatoes and vegetables in the last 40 minutes of cooking.
10. When putting in the vegetable and potatoes, baste the chicken with its own juices.
11. Once ready, remove the chicken from the roasting dish and set aside to rest. To check if the chicken is done, insert a skewer at the joints. The juices should be clear, if not cook for longer.
12. For the gravy, put the roasting tin on medium heat on the hob, adding 1 tablespoon of corn flour or other gluten free flour and 600ml of boiling water or stock. Cook until you achieve the right consistency.
13. Serve!
14. Check my previous post on how to use the leftovers!