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Featured recipe

What you eat, and how much, is so important for your health and your waistline.

Cooking healthier food at home is a small, simple change that can have big benefits in the long run. We're showcasing easy recipes to help you on your way.

Give this one a go to get started today – and make sure to check back next month for another. Let's do this!

Roast chicken dinner

Everyone thinks a roast takes a lot of effort but this recipe proves just how simple it can be. A bit of cooking time is all you need!

If you fancy a change from traditional turkey this Christmas, why not try this recipe?

Prep: 20 mins
Cook: 90 mins
Serves 6

Nutritional information

Per serving:

  • 2,197kJ / 525kcal
  • 52g protein
  • 48g carbohydrate, of which 14g sugars
  • 15.5g fat, of which 5g saturates
  • 11g fibre
  • 0.5g salt
A roast chicken dinner, with potatoes, carrots, cabbage and gravy.

Ingredients

  • 1 whole 2kg chicken
  • 1.2kg potatoes, peeled and quartered
  • 1 teaspoon vegetable oil
  • 4 carrots, sliced
  • 2 leeks, sliced
  • half a savoy cabbage, sliced
  • 150g frozen peas
  • 4 teaspoons reduced-salt gravy granules

Method

  1. Preheat the oven to 190C (170C fan, gas mark 5). Put the chicken into a large roasting tin and roast in the centre of the oven for 90 minutes (or for the cooking time shown on the packaging).

    Information:

    To add extra flavour, stuff the chicken with half an onion, half a lemon or a few garlic cloves before roasting.

  2. Put the potatoes into a separate roasting tin and add the oil. Toss to coat, then roast on the oven shelf above the chicken for 60 minutes, turning after 30 minutes.

  3. Start to cook the vegetables when the chicken is almost done. Cook them together in a covered saucepan with a small amount of boiling water. The carrots will take 10 to 15 minutes. The leeks, cabbage and peas will take 5 to 8 minutes.

  4. Take the chicken out of the oven when it's ready. Check it's completely cooked by piercing the thickest part of the leg with a sharp knife or skewer – the juices should be clear if the chicken is done. Transfer to a carving board and cover the chicken with foil, allowing it to rest for 10 minutes before carving.

  5. While the chicken is resting, make the gravy according to the pack instructions.

  6. Serve 150g of chicken per portion, without skin. Serve with the roast potatoes, vegetables and gravy.

    Information:

    Leftover chicken works brilliantly in sandwiches, wraps, soups or pizza. For more ideas using cooked chicken, visit the NHS Healthier Families website.

More mealtime inspiration

We have loads of tasty recipes for you and your family.

Whether you're after a healthier way to kickstart the day, simple ideas to banish boring sandwiches at lunch, or quick and easy mid-week dinners, there's something for everyone.

See more healthy recipes
Mixed-veg rice made with tomatoes, peas, carrots and peppers.

Dietary advice

Better Health cannot provide individual dietary advice.

If you or someone you care for has special dietary requirements, medical needs or an eating disorder, please seek advice from a registered healthcare professional.

If you would like more information on eating disorders, Beat has lots of useful advice for adults and children.