Whole roast chicken with Hasselback potatoes


  • 1 medium-sized whole chicken
  • 500g new potatoes
  • 3 cloves garlic
  • 300g cherry tomatoes


  • 250g tender stem broccoli
  • 1 red onion
  • 1 tsp paprika


  • Preheat the oven to 200°c/400°F/Gas mark 6.
  • Using a sharp knife, cut the backbone out of the chicken so it can lay flat on the surface breast side up (this method is called butterflying).
  • In a large baking tray, oil and season the chicken with a pinch of salt, pepper and paprika.
  • Cook the chicken in the oven for 20 minutes.
  • Meanwhile, slice the new potatoes 3⁄4 of the way down so they open up with 1mm between each slice, season well and drizzle with oil.
  • Add the potatoes to the chicken tray and return to the oven on a reduced heat of 180°c/350°F/gas 4, cooking for a further 20 minutes.
  • Add the cherry tomatoes to the chicken tray and cook for a further 5 minutes.
  • Meanwhile, cook the tender stem broccoli in boiling water with a pinch of salt for 5 minutes.
  • Add the cooked broccoli to the chicken tray and serve.
  • (Please note cooking times on the chicken will vary depending on the size).

19g carbs    |    14g fat   |   28g protein