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Pot-Roasted Chicken with Vegetables and a Cauliflower Purée

Succulent pot-roasted chicken served with smooth cauliflower purée, tender root vegetables, and a rich reduced-stock gravy.

HealthyChickenVegetablesGluten FreeSunday Roast
Estimated Nutrition
Calories
646.1
kcal / serving
2584.4 kcal total
Carbs
16.3g
per serving
65.2 g total
Fat
39.6g
per serving
158.4 g total
Protein
56.2g
per serving
224.8 g total
Cook Time
90
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
500
ml
Milk
50
g
Unsalted Butter
for sautéing
Liquids
500
ml
Chicken Stock
Meat
1.25
kg
Chicken
whole
NutsSeeds
1
bulb
Garlic
cloves peeled
1
sprig
Rosemary
1
sprig
Thyme
OilsFats
30
ml
Olive Oil
Vegetables
1
piece
Carrot
roughly chopped
1
stick
Celery
roughly chopped
1
piece
Onion
roughly chopped
1
piece
Cauliflower
leaves removed and cut into florets
1
bunch
Baby Beetroot
1
bunch
Baby Heritage Carrots
trimmed
1
head
Kale

Method

1
2
3
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