Lemon and Thyme Roast Chicken with Spring Vegetables

Name: Lemon and Thyme Roast Chicken with Spring Vegetables
Total time: 90 min
Ingredients: fennel seed; lemon, zest finely grated; thyme, leaves picked; olive oil; whole chicken; celery, cut into 4cm lengths; baby carrots; spring onions; cabbage, cut into 6 wedges; asparagus, woody ends removed; potatoes, peeled and quartered; extra virgin olive oil

a warming roast dinner for weekend dining

90 min

Roast Chicken with spring vegetables in a roasting dish with protein mashed potatoes

By Izy Hossack
April 15, 2022

Why trust us?

This roast chicken with spring vegetables is covered with a lemon, thyme & fennel seed rub for a fragrant flavour. Served with creamy mashed potatoes, enriched with olive oil and our neutral whey protein powder.

Ingredients

4 Persons

2 tsp

fennel seed
1

lemon, zest finely grated
6 sprigs

thyme, leaves picked

ground black pepper

2 tbsp

olive oil
1 medium (1.4 kg)

whole chicken
3 stalks

celery, cut into 4cm lengths
200 g

baby carrots
150 g

spring onions
1 small head

cabbage, cut into 6 wedges
250 g

asparagus, woody ends removed

FOR THE PROTEIN MASH:

500 g

potatoes, peeled and quartered
1 tbsp

extra virgin olive oil
30 g

Whey Protein Neutral

Preparation

1

Preheat the oven to 200C/ 400F fan (220C/ 430F non-fan).
2

Toast the fennel seed in a small pan until fragrant then grind in a pestle and mortar until fine. Mix in the lemon zest, thyme leaves, a good pinch of salt and black pepper, and the olive oil. Rub this mixture under the chicken skin in a thin layer.
3

Add the celery to a large roasting tin and place the chicken on top. Sprinkle the skin with salt and tie the legs together with butcher’s string. Roast for 1 hour, basting the chicken with juices from the pan occasionally.
4

Add the carrots, spring onions and cabbage to the pan. Baste them with some of the juices and return to the oven for 30 minutes. Add the asparagus to the tin and cook for 5 more minutes.
5

Remove from the oven and set aside, covered with foil, to rest.
6

For the mash: Place the potatoes into a large pot and cover with cold water. Season the water with salt and place over a high heat on the stove. Bring to the boil then turn the heat down and simmer untl very tender, 15-20 minutes.
7

Remove from the heat and drain the potatoes then return them to the pot and mash with a potato masher until smooth. Add the oil and whey protein and mash again. Season with salt and black pepper, to taste.
8

To serve: Carve the chicken and serve with the vegetables, juices from the pan and the mashed potatoes.
1

Enjoy!