British Sunday Dinner classic slow-roasted whole chicken. Ideal for a bright Spring afternoon.

  • Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 1 minute
    • British

    Spring Roast Chicken

    Recipe Information

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    1.6kg Red Tractor British Stuffed Whole Chicken

    300g Leeks

    300g Brussels Sprouts

    1 Lime

    1 Quixo Chicken Stock Cube

    2 tsp Stonemill Parsley

    2/3 cloves Garlic

    1 700g pack 4 Ready Baked Jacket Potatoes

    40ml Solesta Olive Oil

    1 dsp Quixo Onion Gravy Granules

    Butter for the jacket potatoes


    Preheat the oven to 190°C/375°F/Gas Mark 5.

    Put the chicken in its bag in the oven and cook as per instructions on the pack for 1 hour 40 minutes.

    After the chicken has been roasting for 50 minutes, put the baked potatoes in the oven on a baking tray.

    Meanwhile zest and juice the lime and peel and finely chop the garlic.

    Put the lime zest and juice in a small saucepan and add the chopped garlic and dried parsley then crumble over the chicken stock cube.

    Thinly slice the leeks and sprouts then wash and dry.

    Just before the chicken is cooked, sauté the leek and sprouts in a large frying pan or wok with the olive oil for 5/7 minutes until just starting to brown.

    Keep warm.

    Take the chicken out of the bag and put any cooking juices in a measuring jug.

    Cover the chicken with some tin foil and let it rest while you make the sauce.

    Make up the liquid in the measuring jug to 400ml with some boiling water.

    Pour this over the lime mixture, stir well and bring to the boil, simmer for 2/3 minutes then thicken the sauce with the onion gravy granules and serve alongside the chicken, leek and sprout sauté and baked potatoes.


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    Lot Series 05 Leyda Sauvignon Blanc 2014

    Lot Series 07 Bushvine Chenin Blanc

    Lot Series 12 Anjou Chenin Blanc 2013

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