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1
Preheat oven to gas 6 / 200C / 400F
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2
Wash and pat dry the chicken.
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3
Push your fingers gently under the skin and over the back of the chicken to loosen, then push 2 tbsp of dairy-free spread under the skin on top of the flesh
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4
Season with chicken seasoning and put in the oven.
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5
It needs to cook for 40 minutes per kilo
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6
Wash the potatoes and peel if you like, then halve them or quarter if they're really big and place in a pan of salted cold water with the peeled and halved parsnips
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7
Peel the swede and dice, then place in another pan of salted water
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8
Prepare the sprouts by cutting off the hard stem, peeling off the outer leaves and cutting a shallow cross into the stem so it cooks.
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9
Again, place in a pan of salted water
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10
Place the baby carrots in, you guessed it, a pan of salted water.
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11
If you want to roast them instead, put them in with the potatoes and follow the parsnip instructions
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12
After a quarter of the roasting time has passed, take the chicken out and baste it in the butter and juices, then put back into the oven
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13
The potatoes and parsnips need to boil for 4 minutes, then drain.
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14
Rough the potatoes up a little by tossing them in a colander.
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15
Sprinkle with some flour then coat both the potatoes and parsnips with a good spray of oil, season with salt, pepper and any other herbs/spices you prefer and roast for 15 minutes.
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16
Turn then roast a further 15 minutes.
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17
Turn once more then roast for another 10 minutes until golden and crispy.
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18
You should put these in the bottom of the oven 40 minutes before the chicken is ready.
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19
When the chicken comes out to rest, move them to the top shelf
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20
Baste your chicken again at the halfway cooking time, then again at 3/4 cooking time, then get the rest of the veg and stuffing ready to cook
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21
The swede needs to boil for 25 minutes.
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22
The sprouts and carrots just need 6 minutes.
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23
The stuffing is easy.
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24
Start it after the chicken comes out to rest at the same time you put the sprouts and carrots on to boil.
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25
In a microwavable bowl, put the oatmeal, onion, milk, a good glug of oil and a tsp each salt & pepper.
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26
Mix well then cover and vent.
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27
Cook on high for 6 minutes stirring halfway through.
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28
The chicken is ready!
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29
Take it off the roasting tray, cover and set aside.
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30
Move the roasting veg up in the oven.
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31
Drain the swede and mash it with a good amount of sunflower spread and salt & pepper / seasoning to taste.
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32
I like to add a little nutmeg.
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33
Drain the sprouts and melt over a knob of sunflower spread.
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34
You can stir in some chopped cooked bacon, chopped chestnuts or flaked almond to dress them if you like.
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35
Drain the carrot and glaze with syrup or honey.
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36
Spoon the excess fat from the juices left on the chicken roasting tray.
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37
Stir in a heaped dessertspoon of flour and bring to boil on the hob, scraping the solids from the bottom of the tray.
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38
Strain through a sieve.
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39
Take the roasted veg out of the oven and plate everything up!
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40
Enjoy
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41
Check out the leftovers lol!
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42
An idea to use them :
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43
Make a roux from equal amounts of sunflower spread and flour.
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44
Add rice, oat or almond milk to make a basic white sauce.
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45
Season with salt & pepper and chop up some chunks of chicken, carrot and sprouts and mix through.
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46
Mix some mashed swede in too.
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47
Even throw some dairy-free cheese in!
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48
Make a pie!
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49
Here I used 3 squares of filo pastry (see my gluten-free recipe on my profile), each square buttered with another square placed on top but the opposite way round, then a final square on top of that to make a 6 pointed star shape
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50
Shred and mix together the leftovers and place in the centre of the pastry, then fold in the corners so the filling is encased
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51
For filo, shortcrust or puff, bake at gas 4 / 180C / 350F for 25-30 mins or until golden
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52
Make soup!
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53
Use any leftover chicken in my Roast Chicken & Rice soup
