I felt like having roast chicken, so I bought a whole chicken, carrots, and potatoes. I also added some leftover sliced mushrooms and double cream to avoid wasting food.

Google: “Carrots are root vegetables rich in beta-carotene, fiber, and vitamins A and K, which are beneficial for vision, digestion, and immune health. Their antioxidants may help lower the risk of heart disease and some cancers, while fiber supports gut health and stabilizes blood sugar levels. Vitamin A is important for good vision and skin health, and antioxidants protect skin cells. The potassium in carrots helps manage blood pressure, and their low glycemic index means they are less likely to cause blood sugar spikes.”

“Potatoes are packed with vitamins and minerals, though the variety and preparation method can affect the nutritional content. Potatoes are a good source of antioxidants, which may reduce the risk of chronic diseases like heart disease, diabetes and certain cancers. However, more human-based research is required before making any recommendations.”

“Sliced mushrooms are thinly cut for cooking and offer low-calorie, low-fat nutrition, providing important nutrients like B vitamins, potassium, and selenium. They can convert to vitamin D when exposed to UV light, which is essential for bone health. Slicing allows for even cooking and easier eating, especially in dishes like noodles. Mushrooms are rich in vitamins and minerals, and their ergosterol converts to vitamin D when exposed to sunlight, boosting vitamin D intake for better bone and teeth health. They also contain prebiotics, like chitin, that support gut bacteria and are heart-healthy due to their low sodium, cholesterol, and fat content.”

My simple chicken and vegetables roast are healthy, comforting, and delicious. Let’s cook!!!

Ingredients

1 whole chicken about 1.6 kg
4-5 carrots
4-5 potatoes
1 bulb of garlic
5 sprigs of fresh rosemary
5 sprigs of fresh thyme
1 lemon, halved
oil
salt
black pepper
leftover double cream
leftover sliced mushrooms
1/2 lemon juice

Method

Preheat the oven to 220°C. Scrub, trim, and cut the carrots into bite-sized pieces. Scrub, peel and halve the potatoes, quartering any larger ones. Add vegetables to a large roasting tray.

Break the garlic bulb into cloves, leaving them unpeeled, then lightly crush with the flat side of a knife. Pick the rosemary leaves, discarding the stalks. Add the garlic and rosemary leaves to the tray. Drizzle with oil, season with salt and black pepper, then toss well and spread out in an even layer.

Rub the chicken all over with a pinch of salt and pepper and a drizzle of oil. Stuff the chicken cavity with the two halved lemon and the thyme sprigs. Place the chicken in the tray, on top of the vegetables.

Reduce the oven temperature to 200ºC, then add the chicken and roast for 45 minutes. Carefully remove the tray from the oven, use tongs to turn the vegetables over, then spoon any juices from the tray over the chicken.

Return the tray to the oven for a further 30 minutes, or until the chicken is cooked through. To check, pierce a chicken thigh with the tip of a sharp knife – if the juices run clear, it’s done. Otherwise return the tray to the oven, cook for a little while longer and repeat the test.

Once cooked, transfer the chicken to a board and return the vegetables to the oven for a final 5 minutes to crisp up, if needed. Cover the chicken with a layer of tin foil and a tea towel, then leave to rest for 10 to 15 minutes.

Meantime, heat up the leftover double cream in a small pot. Then add in the leftover sliced mushrooms into double cream. Season with salt and pepper. Squeeze some lemon juice (OPT). Bring it to simmer on medium heat. Once done, switched off the hob. Set aside until needed.

After time is up, using a sharp carving knife, cut up the chicken, leaving the wings and drumsticks whole; cut the chicken meat into bite-sized pieces, then serve with the roasted vegetables. Pour the double cream and mushroom sauce over the chicken and vegetables. Enjoy with a glass of Pinot Grigio!!!

https://helenscchin.com/2016/09/03/roast-chicken-and-vegetables-in-mushroom-sauce/

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