Lemon and Thyme Roast Chicken with Spring Vegetables

a warming roast dinner for weekend dining

Roast Chicken with spring vegetables in a roasting dish with protein mashed potatoes
goal Shape
Total time 90 mins
Schwierigkeit Medium
Nutritional value (per portion)
Kcal 577
Protein 46 g
Fat 26 g
KH 46 g
Ingredients …

4 Persons

Deine Einkaufsliste

2 tsp fennel seed
1 lemon, zest finely grated
6 sprigs thyme, leaves picked
ground black pepper
2 tbsp olive oil
1 medium (1.4 kg) whole chicken
3 stalks celery, cut into 4cm lengths
200 g baby carrots
150 g spring onions
1 small head cabbage, cut into 6 wedges
250 g asparagus, woody ends removed

500 g potatoes, peeled and quartered
1 tbsp extra virgin olive oil
30 g Whey Protein Neutral
Whey Protein Neutral
Whey Protein Neutral
The highest-quality protein with a high content of essential amino acids.
32.99 €
(43.99 €/1kg)

Lemon and Thyme Roast Chicken with Spring Vegetables

a warming roast dinner for weekend dining

By: Izy Hossack
This roast chicken with spring vegetables is covered with a lemon, thyme & fennel seed rub for a fragrant flavour. Served with creamy mashed potatoes, enriched with olive oil and our neutral whey protein powder.


  • Preheat the oven to 200C/ 400F fan (220C/ 430F non-fan).
  • Toast the fennel seed in a small pan until fragrant then grind in a pestle and mortar until fine. Mix in the lemon zest, thyme leaves, a good pinch of salt and black pepper, and the olive oil. Rub this mixture under the chicken skin in a thin layer.
  • Add the celery to a large roasting tin and place the chicken on top. Sprinkle the skin with salt and tie the legs together with butcher's string. Roast for 1 hour, basting the chicken with juices from the pan occasionally.
  • Add the carrots, spring onions and cabbage to the pan. Baste them with some of the juices and return to the oven for 30 minutes. Add the asparagus to the tin and cook for 5 more minutes.
  • Remove from the oven and set aside, covered with foil, to rest.
  • For the mash: Place the potatoes into a large pot and cover with cold water. Season the water with salt and place over a high heat on the stove. Bring to the boil then turn the heat down and simmer untl very tender, 15-20 minutes.
  • Remove from the heat and drain the potatoes then return them to the pot and mash with a potato masher until smooth. Add the oil and whey protein and mash again. Season with salt and black pepper, to taste.
  • To serve: Carve the chicken and serve with the vegetables, juices from the pan and the mashed potatoes.
  • Enjoy!
If you'd like to have a gravy to go alongside the roast chicken, simply decant any juices from the roasting tin into a small pot, thicken with a spoonful of flour on the stove and thin with water to get the right consistency. Season the gravy with salt and pepper, to taste, before serving alongside the chicken.
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