• 1 large chicken
  • 50g thyme
  • 3 cloves garlic
  • 125 soft butter
  • 2 large beetroot
  • 3 carrots
  • 3 parsnips
  • 50ml olive oil


  • Preheat oven to 180c
  • Firstly, mix the softened butter with 1 clove of grated garlic, salt, pepper, and thyme.
  • Prepare the chicken by rubbing the butter underneath the skin, drizzle olive oil over the top of the chicken and season with salt and pepper and place on an ovenproof tray.
  • Peel and chop all the root vegetables into even sizes and place into a bowl. Crush the remaining garlic with a knife and add to the vegetables with the thyme and the rest of the olive oil. Toss well to make sure the vegetables are fully coated and add to the tray with the chicken
  • Roast for 1 1⁄2 hours or until the chicken is cooked throughout and serve.

18g carbs    |    12g fat   |   20g protein