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Rustic Chicken Roast

Posted on October 6th, 2014

This roast chicken is the quickest and easiest healthy dinner to make during a busy week.

There is no peeling or precooking required. You just chop it all up, pop it in a dish in the oven and take it out in an hour’s time. It is so wonderfully simple and oh so healthy!

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Preheat your oven to 180 degrees C.

Rinse before chopping 2 sweet potatoes, 2 onions, 2 carrots, 4 potatoes and 3 cloves of garlic. This dish is supposed to be rustic so don’t worry to peel anything, and the chunkier the vegetables are, the better.

Place the vegetables in a casserole dish along with a whole chicken. Rub the chicken with lemon juice, salt and chicken stock. Dissolve 2 tablespoons of chicken stock in 1 liter warm water and pour this over the vegetables and chicken.

Place the casserole dish in the oven at 180 degrees C for 1 hour. After an hour check to see that the chicken is cooked and that the juices run clear.

Enjoy!



1 thought on “Rustic Chicken Roast”

  1. Susan says:

    Think I will try it for supper tomorrow!

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