Liz Earle shares with us her gluten and dairy free, low-calorie roast chicken recipe from her new book The Good Gut Guide
Tray bakes are just brilliant for those with large families like me, or who always have lots going on. Just throw all these fabulous ingredients into one large pan and go! You do need to add the leeks and artichokes later on with this one, but it’s still oh so easy (like a Sunday morning . . .)
- 1 organic chicken, cut into 4 (ask your butcher to do this, or use poultry shears), or 8 chicken thighs with bone in, skin on
- 1 bulb garlic, separated into cloves, skin left on
- 900g potatoes, peeled and quartered
- 2 tbsp olive or rapeseed oil
- A few sage leaves, roughly chopped
- Sea salt and freshly ground black pepper
- 500g Jerusalem artichokes, peeled or scrubbed and roughly chopped
- 3 leeks, trimmed and roughly chopped
- Handful of flat-leaf parsley, finely chopped
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Put the chicken pieces into a large roasting tin along with the garlic and potatoes, drizzle over half the olive oil, add the sage and season well with the sea salt and freshly ground black pepper. Turn everything so it all gets coated.
- Put in the oven to roast for 1 hour or until the chicken is cooked through.
- Toss the Jerusalem artichokes and the leeks with the remaining oil, season, and add to the roasting tin, tucking them in and around the chicken and potatoes for the last ½ hour of cooking.
- Remove from the oven and throw the parsley all over, giving the tin a shake. To make this dish even easier, you can serve the tin straight to table.
The Good Gut Guide: Delicious Recipes & a Simple 6-Week Plan for Inner Health & Outer Beauty by Liz Earle is out now, £25