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Easiest Way to Prepare Any-night-of-the-week Vickys Full Roast Chicken Dinner with Sides and Leftover Ideas, Gluten, Dairy, Egg & Soy-free

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Before you jump to Vickys Full Roast Chicken Dinner with Sides and Leftover Ideas, Gluten, Dairy, Egg & Soy-free recipe, you may want to read this short interesting healthy tips about Your Overall Health Can Be Affected By The Foods You Choose To Eat.

When it comes to the foods that you eat, you will see that your overall health can be effected either positively or perhaps negatively. One of the foods you really should be avoiding is any foods you get at a fast food location. You will see that the nutrition in these types of is non existent and the negative effects will be really bad. Because of this we are going to be going over the food items that you should be consuming that will have a good effect on your health.

Now when it comes to the main food items that you have for dinner, you might want to make sure you are eating lots of fish, particularly salmon, and lean protein. The fact that salmon is also full of Omega-3 is just one of the reasons it is a good choice, but it also contains other essential nutrients you’ll need. Protein is important for your diet, however you do not need to eat a large amount, as a 3 ounces is all you truly need. Additionally before preparing your steak you really need to trim the fat that you can see from it to keep from taking in extra fat.

For those of you who want to get started living a more healthy life the tips above will be able to help you do that. The one thing that you need to actually avoid is all of the processed foods that you can easily purchase in the stores, and start preparing fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to vickys full roast chicken dinner with sides and leftover ideas, gluten, dairy, egg & soy-free recipe. To cook vickys full roast chicken dinner with sides and leftover ideas, gluten, dairy, egg & soy-free you only need 17 ingredients and 21 steps. Here is how you do that.

The ingredients needed to prepare Vickys Full Roast Chicken Dinner with Sides and Leftover Ideas, Gluten, Dairy, Egg & Soy-free:

  1. Use 1 large of prepared chicken, no giblets.
  2. You need 5 tbsp of sunflower spread / butter.
  3. Get 1 tbsp of chicken seasoning.
  4. Use 6 large of white potatoes.
  5. Provide 500 grams of parsnips.
  6. Take 500 grams of swede.
  7. Prepare 300 grams of button sprouts.
  8. Prepare 300 grams of baby carrots.
  9. Use 90 grams of gluten-free oatmeal.
  10. Take 1 of finely diced onion.
  11. Prepare 120 ml of rice milk.
  12. Use 1 of a slug of vegetable oil.
  13. Take 1 of spray oil.
  14. Prepare 1000 ml of chicken stock.
  15. Use 4 tbsp of flour.
  16. Use 1 tbsp of syrup or honey.
  17. Provide 1 of salt & pepper.

Instructions to make Vickys Full Roast Chicken Dinner with Sides and Leftover Ideas, Gluten, Dairy, Egg & Soy-free:

  1. Preheat oven to gas 6 / 200C / 400°F.
  2. Wash and pat dry the chicken. Push your fingers gently under the skin and over the back of the chicken to loosen, then push 2 tbsp of dairy-free spread under the skin on top of the flesh.
  3. Season with chicken seasoning and put in the oven. It needs to cook for 40 minutes per kilo.
  4. Wash the potatoes and peel if you like, then halve them or quarter if they're really big and place in a pan of salted cold water with the peeled and halved parsnips.
  5. Peel the swede and dice, then place in another pan of salted water.
  6. Prepare the sprouts by cutting off the hard stem, peeling off the outer leaves and cutting a shallow cross into the stem so it cooks. Again, place in a pan of salted water.
  7. Place the baby carrots in, you guessed it, a pan of salted water. If you want to roast them instead, put them in with the potatoes and follow the parsnip instructions.
  8. After a quarter of the roasting time has passed, take the chicken out and baste it in the butter and juices, then put back into the oven.
  9. The potatoes and parsnips need to boil for 4 minutes, then drain. Rough the potatoes up a little by tossing them in a colander. Sprinkle with some flour then coat both the potatoes and parsnips with a good spray of oil, season with salt, pepper and any other herbs/spices you prefer and roast for 15 minutes. Turn then roast a further 15 minutes. Turn once more then roast for another 10 minutes until golden and crispy. You should put these in the bottom of the oven 40 minutes before the chicken is ready. When the chicken comes out to rest, move them to the top shelf.
  10. Baste your chicken again at the halfway cooking time, then again at 3/4 cooking time, then get the rest of the veg and stuffing ready to cook.
  11. The swede needs to boil for 25 minutes. The sprouts and carrots just need 6 minutes..
  12. The stuffing is easy. Start it after the chicken comes out to rest at the same time you put the sprouts and carrots on to boil. In a microwavable bowl, put the oatmeal, onion, milk, a good glug of oil and a tsp each salt & pepper. Mix well then cover and vent. Cook on high for 6 minutes stirring halfway through..
  13. The chicken is ready! Take it off the roasting tray, cover and set aside. Move the roasting veg up in the oven. Drain the swede and mash it with a good amount of sunflower spread and salt & pepper / seasoning to taste. I like to add a little nutmeg. Drain the sprouts and melt over a knob of sunflower spread. You can stir in some chopped cooked bacon, chopped chestnuts or flaked almond to dress them if you like. Drain the carrot and glaze with syrup or honey..
  14. Spoon the excess fat from the juices left on the chicken roasting tray. Stir in a heaped dessertspoon of flour and bring to boil on the hob, scraping the solids from the bottom of the tray. Strain through a sieve..
  15. Take the roasted veg out of the oven and plate everything up! Enjoy.
  16. Check out the leftovers lol! An idea to use them :.
  17. Make a roux from equal amounts of sunflower spread and flour. Add rice, oat or almond milk to make a basic white sauce. Season with salt & pepper and chop up some chunks of chicken, carrot and sprouts and mix through. Mix some mashed swede in too. Even throw some dairy-free cheese in!.
  18. Make a pie! Here I used 3 squares of filo pastry (see my gluten-free recipe on my profile), each square buttered with another square placed on top but the opposite way round, then a final square on top of that to make a 6 pointed star shape.
  19. Shred and mix together the leftovers and place in the centre of the pastry, then fold in the corners so the filling is encased.
  20. For filo, shortcrust or puff, bake at gas 4 / 180C / 350°F for 25-30 mins or until golden.
  21. Make soup! Use any leftover chicken in my Roast Chicken & Rice soup https://cookpad.com/us/recipes/349824-vic
    kys-roast-chicken-rice-soup-gluten-dairy-egg-soy-nut-free.

You can bake your own biscuits, like I do, or buy them at the store. I like to bake extra biscuits to eat with butter and jam. —Liliane Jahnke, Cypress, Texas And you need no longer wonder what to do with any leftover roasted chicken: I say to you, Mexican Chicken Salad with Tomato and Black Bean Salsa, Chicken, Mango and Chilli Salad, and Vietnamese Chicken and Mint Salad, all of which liven up any leftovers and make for a satisfying meal in their own right. Over a month of gluten and dairy free recipes that are easy to make for people with busy lives! Find a range of one pan dinners, pastas, soups and take out inspired meals. Find a range of one pan dinners, pastas, soups and take out inspired meals.

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