Schwartz roast chicken

A delicious low-fat family favourite devised by nutritionist Azmina Govindji

• Preparation: 10 mins
• Cooking: 80 mins
• Serves: 4

What you need:

• 1.6kg (3.5lb) whole chicken, skinless (ask your butcher to do this if possible)
• 2 tbs olive oil
• 1 tbs Schwartz Garlic Pepper
• 2 tsp Schwartz Thyme
• 2 tsp Schwartz Paprika
• 1 tbs Schwartz Flat Leaf Parsley
• 1 lemon, halved
• 1 large onion, cut into thin wedges
• 1 tbs balsamic vinegar
• 125ml (4fl oz) water

What you do:

1. Pre-heat the oven to 190°C, 375°F, Gas Mark 5. Take enough kitchen foil to be able to line a roasting tin and completely seal the chicken. Place the skinned chicken into the foil lined tin and score the chicken to allow the flavours to penetrate.
2. Make a paste with the oil and the herbs and spices, brush over the chicken. Stuff the lemon halves into the cavity and place the onion wedges around the chicken.
3. Mix the balsamic vinegar with the water and pour over the onions. This will create a light gravy and keep the chicken moist during cooking.
4. Cover the chicken with the foil and roast for about 1 hour 10 minutes. Baste and return to the oven, uncovered, for a further 10 minutes or until the juices run clear and the chicken is cooked throughout. Serve the chicken smothered in the balsamic and onion juices.

Cook's tip:

Serving suggestion per serving: 80g steamed green beans and3 new boiled potatoes (120g cooked weight) in their skins.

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