Slimming World’s roast dinner recipe includes a whole chicken and golden roast potatoes - just as every Sunday lunch should.
When you're trying to lose weight, giving up on delicious roast dinners can be one of the most depressing prospects. But with this slimmed down version, one of our most popular Slimming World recipes, you won't feel like you're missing out at all. With delicious tender chicken, crisp roast potatoes and golden gravy, it has everything you need for a proper weekend lunch. We've left the vegetable choice up to you - we like carrots for flavour and broccoli for a lovely flash of bright green. Sprouts, kale, parsnips and cabbage all work well too. Simply steam or boil the vegetables, adding no fat to the cooking process to keep them low calorie. And make sure a third of your plate is veggies to keep the meal balanced.
Ingredients
- 1 lemon, halved
- 2 fresh rosemary sprigs
- 1 medium chicken (about 1.5kg)
- Low-calorie cooking spray
- 1kg floury potatoes, such as Maris Piper, peeled and cut to the size you like
- 2 tsp garlic salt
- 4 level tsp chicken gravy granules
- Vegetables, to serve
WEIGHT CONVERTER
Method
- Preheat your oven to 200°C/400°F/gas 6. Tuck the lemon and rosemary sprigs inside the chicken and place it in a roasting tin. Spray with low-calorie cooking spray and season lightly. Roast in the centre of the oven for 1 hour 30 minutes or until the chicken is cooked and the juices run clear when the thickest part of the leg is pierced with a metal skewer. Remove the chicken from the oven, cover with foil and leave to rest for 10-15 minutes.
- Meanwhile, cook the potatoes in a saucepan of boiling water for 10 minutes or until they’re just starting to soften. Drain well and tip the potatoes into a non-stick roasting tin. Spray with low-calorie cooking spray, sprinkle with the garlic salt and roast at the top of the oven for 25-30 minutes or until crisp and golden on the outside and tender inside.
- Make the gravy according to the pack instructions. Discard the chicken skin, remove any fat and divide the chicken between plates. Serve hot with the potatoes, gravy and your favourite vegetables.
Top tips for making Slimming World’s roast dinner
Leftovers can be turned into bubble and squeak. Just mash all of the ingredients together, add one beaten egg and fry on a pan with a knob of butter until crisp and warmed through. Serve with salad.
For more information on the Slimming World plan, visit slimmingworld.co.uk
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