If you think a roast dinner isn’t complete without roast potatoes, then think again. This chicken roast dinner is indulgent, satisfying and it ticks all the Low Carb High Fat boxes.
Easy creamy leeks and nutty roast cauliflower cooked in chicken juices make a filling accompaniment for any roast.
- 1 whole chicken
- 4 large leeks, sliced into narrow rings
- Whole cauliflower, broken into large florets
- 20g butter
- 4 tablespoons cream
- 1 small handful grated cheese
- 1 clove of garlic, peeled
- Salt and pepper
- Cup of chicken stock
- Glass of white wine, optional
- Preheat the oven to 180 degrees C.
- Smear butter all over the skin of the chicken, reserving some butter to cook the leeks.
- Roast the chicken according to its weight.
- 20 minutes before the chicken is ready add the cauliflower to the roasting pan, tossing the florets in the cooking juices and sprinkle with salt and black pepper.
- Ten minutes before the chicken is ready heat the butter in a frying pan and gently fry the leeks until soft. Add garlic towards the end of cooking if liked.
- Add the cream and simmer for a couple of minutes.
- Stir in the grated cheese and season.
- When the chicken and cauliflower is cooked remove from the pan and set aside to rest while you make a quick gravy. Place the roasting pan over a medium heat and pour in the wine, scraping all the caramelised tasty bits from the bottom of the pan, add the stock and simmer for a few minutes.
- Season as you prefer, with oregano, Tabasco, Worcestershire sauce or just salt and pepper.
- Carve the chicken and serve with the vegetables and gravy. [/wcm_restrict]
Tips: Even if it’s just you eating, roasting a whole chicken is a good way to be prepared for healthy lunches and snacks throughout the week. It will keep a couple of days in the fridge and is great to throw into a salad or eat dipped in mayo.