Lemon and garlic roast chicken with charred broccoli and sweet potato mash

Ingredients

1 small free-range chicken, about 1kg (2lb 4oz)

2 garlic cloves, halved

1 tsp rapeseed oil

Small bunch thyme

1 lemon, halved

1 small head broccoli, about 200g(7oz) cut into small florets

200g (7oz) sweet potatoes, peeled and cubed

1 tbsp low-fat soft cheese

Method

Heat oven to 200°C/400°F fan/Gas Mark 6. Put the chicken in a large roasting tin and rub it with 1 garlic half. Drizzle with oil, then stuff the cavity with thyme, 1 lemon half and the garlic just used.

Cut the other lemon half in two and put in the tin with the rest of the garlic.

Cover with foil and roast for 40 mins, then remove the foil and spoon over the hot juices. Arrange the broccoli in the tin and cook for a further 20-30 mins.

To check the chicken is cooked, pierce the thigh – the juices should run clear. Re-cover with foil and set aside.

Put the potatoes in a pan of boiling water and simmer for 7-10 mins until tender. Drain, and mash with the soft cheese.

Transfer the chicken to a serving plate and discard the lemon and garlic. Skim the fat from the juices and pour the liquid into a jug.

Carve the chicken and serve along with the mashed potato and broccoli. Drizzle over the juices.

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