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Roast chicken

 6 ratings

Prep Time:15 mins

Cooking Time:90 mins

Serves:6 Adults


Roast chicken

Chicken is a wonderful, low fat food – especially when you eat it without the skin.


  • 1 medium-sized chicken, around 3-4lb / 1½kg
  • 6 medium parsnips
  • 6 medium carrots
  • 2 tablespoons olive oil
  • 4 large potatoes
  • Salt and pepper to taste



  1. Preheat oven to 180˚C / 350°F / Gas mark 4
  2. Remove chicken from its wrapping and dispose of it straight away
  3. Remove the bag of giblets from the cavity of the bird if there are any in. It should say on the packaging if giblets are included
  4. Place the bird directly into a roasting tin with its breast-side up
  5. Place the roasting tin on an oven rack in the middle part of the oven.
  6. Roast the chicken for 20 minutes for every pound in weight and 20 minutes over or until the juices run clear when a sharp knife is inserted into the joint between the body and the thigh
  7. Remove chicken from oven, cover loosely with foil and let it rest for 10 minutes before carving

Vegetables and Potatoes

  1. Preheat oven to 180˚C / 350°F / Gas mark 4
  2. Wash, and peel the parsnips. Cut into sticks, each about 2 inches long and ¼ inch thick
  3. Wash, and peel the carrots. Cut into sticks, each about 2 inches long and ¼ inch thick
  4. Peel and cut potatoes into large pieces
  5. Parboil the vegetables and potatoes for 3 minutes
  6. Drain the vegetables and potatoes, spread in a roasting tin and drizzle with a small amount of olive oil
  7. Roast the vegetables and potatoes in the preheated oven for about 20 minutes, stirring occasionally

What you will need

  • Baking tray
  • Chopping board
  • Chopping knife
  • Saucepan
  • Vegetable peeler

Serving suggestions

Try using seasonal vegetables in this recipe

"Baking or roasting chicken helps to keep fat levels low and including plenty of vegetables helps you to meet your targets for 5-a-day"

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