Riverford Wicked Leeks
The healthy January roast chicken alternative recipe image

Print The healthy January roast chicken alternative

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.


Chicken recipes  


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


  1. Preheat oven to 180˚C/Gas 4.
  2. Put the veg, herbs and chicken in a large casserole or roasting dish (one that fits all the ingredients snugly).
  3. Pour over the stock. Season the chicken.
  4. Transfer to the oven. Cook for 1 hour 20 minutes, basting the chicken with the stock every 20 minutes.
  5. Check the chicken is cooked through by inserting a sharp knife between the leg and main body of the chicken.
  6. The juices should run clear; cook for a little longer if needed, the timing may vary slightly depending on your oven.
  7. Drain off the stock and reduce in a pan by about a third or half.
  8. Season to taste. Spoon the veg into bowls, discarding the herbs.
  9. Carve the chicken and serve with the veg, with the stock poured over.
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