Updated: Jun 6, 2018

A roast chicken is one of the easiest meals you can do. I often do this dish during the week as I find it's quick, easy and delicious. Some of the best recipes involve making a garlic and herb butter which is pushed under the chicken skin, but I can't have dairy, therefore I have a favourite dairy-free alternative which is even more delicious!!

Ingredients:Serves 4

  • 1 medium sized chicken

  • 1 x bulb garlic

  • 1 x bulb celeriac

  • 1x lemon

  • Fresh rosemary

  • Fresh thyme

  • Olive oil

  • Salt and pepper

  • Potatoes (enough for 4 people, so maybe 8 pots)

  • Carrots (1 per person)

  • Broccoli (1 large head, enough for 4 people)


  • Rub chicken with loads of olive oil, salt and pepper

  • Cut a lemon in half and stuff into the cavity along with several sprigs of thyme (I tend to use a fistful)

  • Smash whole bulb of garlic and chuck into a large roasting tray

  • Take 3 sprigs of rosemary and remove twigs and add to roasting tray along with the garlic. Lightly cover in oil.

  • Sit the chicken on top of the herbs and garlic and roast for 20 mins on 220 degrees

  • Meanwhile, peel the spuds and halve them; cut broccoli into large heads; scrub carrots and top and tail them and then halve them (I like to leave them quite big). Bring salted water to the boil and then add veg and simmer for 10 mins.

  • While the veg is simmering, finely slice a bulb of celeriac

  • After 20 mins, remove chicken and add celeraic, pots and veg making sure they're covered in beautiful juices (I like to hold the chicken up high and pour the juices from the cavity all over veg). If you need more olive oil then add it so the veggies are all covered.

  • Depending on the size of your chicken roast for around 45 mins or until the juices run clear when you pull the leg meat away from the body of the bird.

  • After about 20-30 mins I tend to check on bird and make sure all the veg is covered in juices

  • Once the chicken is cooked (after 45 mins or until juices run clear), remove from the oven and cover with a thick cloth/foil and let rest for 10 mins. Before I do this, I like to pour the juices from the cavity of the chicken over the veg (this will be lemony and herby and tastes amazing). I use a spoon to mix everything around and totally cover it. I then usually continue to roast my veg on high for 10 mins while bird is resting.

  • After 10 mins you should have a beautifully mushy and delicious mixture of carrot, broccoli and spuds which is now ready to take out the oven. I love the way the broccoli mushes up in the oven and it makes a thick soupy gravy.

  • Cut your bird and serve. Delicious!!

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