Gluten Free Roast chicken With Sweet Potato Wedges and A Spinach Salad
All the leftover chicken from this dish can be added to the Spanish style chicken casserole, so remember to save the roasting juices as well as any leftover meat.
Credited to: Coeliac UK
Kcal: 822.1
Difficulty: Well worth the effort
Serves 4
10 mins prep
90 mins cooking time
Ingredients
- 1 x large chicken
- 25g butter
- 600g sweet potatoes, scrubbed and cut into wedges
- 1 tbsp oil
- 1 tsp smoked paprika
- salt and pepper to season
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- 100g spinach, washed
- 2 tbsp toasted flaked almond
- 50g raisins
Notes: *Search our online food and drink directory for suitable products.
Method
- Heat oven to 200°C /180°C fan/gas 6. Sit the chicken in a roasting tin. Ease the skin away from the breast and push the butter underneath the skin. Season with salt and pepper.
- Pour 200ml of water into the bottom of the roasting tin, then cover the chicken with foil and roast for 1 hour.
- Meanwhile, in a large bowl, combine the wedges with the smoked paprika and oil. Transfer to a baking tray.
- Remove the foil from the chicken, and continue to roast the chicken for a further 20 -30 minutes. At the same time, add the wedges to the top of the oven.
- When the skin is golden and the juices run clear, the chicken is cooked. Put the chicken on a board, then leave to rest for 15 minutes.
- Pour the juices that are left in the roasting dish into a jug. If you pop them in the fridge you will find that after they are cooled, the fat will settle on the top and you will be able to skim the juices to remove all the fat so you’re left with a great chicken liquor.
- To make the dressing for the salad, whisk red wine vinegar with olive oil and season.
- When the wedges are ready, carve the chicken and serve with the wedges and the spinach leaves along with the almonds and raisins.
Nutritional information per serving
Kcal
822.1
Fat
49.7g
Carbs
44.8g
Protein
50.7g
Fibre
6.8g
Sugars
17.9g
