Roast chicken with vegetables
This herby roast chicken makes a brilliant festive lunch. Any leftover chicken or vegetables can be used for healthy lunches during the week
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wcrf.org.
Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic, peeled and finely diced
- Large handful fresh tarragon, finely chopped
- 1.6kg whole chicken
- 1 lemon, halved
- Large handful fresh parsley, finely chopped
- 160g baby leeks
- 300g baby carrots
- 250g fennel, roughly chopped
- 500g new potatoes
- 1 tablespoon plain flour
- 500ml boiling water
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