Herby garlic roast chicken with potatoes and stuffing balls recipe

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  • Serves 6
  • 15 mins to prepare and 1 hr 30 mins to cook
  • 480 calories / serving
  • Healthy
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Nadia Sawalha's gorgeously garlicky roast chicken is a lighter version of the Sunday lunch staple. Served with crispy baked potatoes, pork stuffing balls and loads of vegetables, it's packed with flavour and is less than 500 calories per portion. 

Preheat the oven to gas 9, 240°C, fan 200°C. Put the onions, carrots, celery and garlic cloves into a bowl and drizzle with a tablespoon of olive oil. Mix together with your hands.

Rub the rest of the olive oil over the chicken and season well. Stuff the herbs into the cavity of the bird.

Put the chicken, breast side down, in a large roasting tray and put the vegetables around the bird. Roast in the oven for 15 minutes. Remove from the oven and pour the wine over the top of the vegetables. Return to the oven and turn the heat down to gas 6, 200°C, fan 180°C.

After 30 minutes, carefully turn the bird over to allow the breast to brown. Baste and return to the oven. Cook for a further 30 minutes.

Meanwhile, slice the potatoes in half lengthways. Using the tip of a sharp knife, make a crisscross shape on the flesh side. Rub with olive oil and sprinkle with salt. Put the potatoes, flesh side down, on a baking tray and bake in the oven for 1 hour, until crispy.

Make the sage and onion stuffing according to the packet instructions. Allow to cool, then mix in the rest of the ingredients. Form into 12 balls and put on a baking tray. Cook for 40 minutes or until light golden.

Check the chicken is cooked by piercing the thigh with a skewer, if the juices run clear take it out of the oven. If not put it back in the oven for another 10 minutes and check again, using the other thigh. Cover with foil and rest for 15 minutes before serving.

Put the carrots in a pan of boiling water and boil for 2-3 minutes. Add the peas and cook for another 3-4 minutes or until tender. Drain. To serve, slice the chicken and remove any skin. Serve the chicken with the cooked potatoes, stuffing balls and vegetables.

See more Sunday roast recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

This delicious recipe comes from Nadia Sawalha and is part of our roast series. We've asked some of our favourite chefs and foodies to share their recipes and tips for creating the perfect Sunday roast – from a healthy twist to the perfect roast to serve a crowd. Watch the full recipe video here.

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  • Ingredients

  • For the chicken

  • 4 small onions, skins on and halved
  • 2 carrots, roughly chopped
  • 2 sticks celery, cut into 4 pieces
  • 6 garlic cloves, unpeeled
  • 2 tbsp olive oil
  • 1.6kg (3lb) chicken
  • small bunch of fresh sage or parsley
  • small glass of white wine
  • For the roasted jacket potatoes

  • 6 medium potatoes
  • 3 tsp olive oil
  • sea salt
  • For the sage and onion stuffing balls

  • 4 tbsp sage and onion stuffing mix
  • 1 medium onion, finely chopped
  • 300g (10oz) lean pork mince
  • small handful of fresh parsley leaves, finely chopped
  • 1 lemon, zested
  • For the vegetables

  • 2 carrots, sliced
  • 240g (8oz) frozen peas
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  • Energy 2026kj 480kcal 24%
  • Fat 14.7g 21%
  • Saturates 3.2g 16%
  • Sugars 10.4g 12%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 43.9g Protein 45.9g Fibre 8.6g

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