The healthy January roast chicken alternative

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The healthy January roast chicken alternative

Main Serves 4 1h 40 min
This is a lovely, lower fat alternative to the usual Sunday roast. It's also simpler to make, because it doesn't call for basting. The result is a fresh-tasting and delicious one-pot chicken dinner with delicate stock instead of gravy.


  • 3 carrots, peeled and cut into chunks
  • 2 large or 3 smaller leeks, cleaned and cut into 4-5cm pieces
  • 3 sticks celery, cut into 2-3cm pieces
  • 4 large or 8 smaller potatoes, scrubbed clean and quartered
  • 2 fresh rosemary sprigs
  • 2 fresh thyme sprigs
  • 2 bay leaves
  • 1 small whole chicken
  • 1 litre hot veg or chicken stock
  • salt and pepper


Prep time: 10 min
Cooking time: 1h 30 min
  • Step 1

    Preheat oven to 180°C/Gas 4.
  • Step 2

    Put the veg, herbs and chicken in a large casserole or roasting dish (one that fits all the ingredients snugly).
  • Step 3

    Pour over the stock. Season the chicken.
  • Step 4

    Transfer to the oven. Cook for 1 hour 20 minutes, basting the chicken with the stock every 20 minutes.
  • Step 5

    Check the chicken is cooked through by inserting a sharp knife between the leg and main body of the chicken.
  • Step 6

    The juices should run clear; cook for a little longer if needed, the timing may vary slightly depending on your oven.
  • Step 7

    Drain off the stock and reduce in a pan by about a third or half.
  • Step 8

    Season to taste. Spoon the veg into bowls, discarding the herbs.
  • Step 9

    Carve the chicken and serve with the veg, with the stock poured over.

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