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!
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.