clean · Dinner · Lunch · Recipes

Clean Sunday Roast

One of the big things we don’t eat any more are proper Sunday Roasts. I just can’t ignore the heapings of oil poured over the veg, the mounds of potatoes, and definitely not the Yorkshire puddings (the best bit of any roast unfortunately). The boyfriend feels like this is a hardship he shouldn’t have to share, so the other week I set myself this challenge: I’ll make us a clean roast that is just as good as the naughty oily, batter accompanying one.

Serves 4

Pre-heat oven to 180 degrees c.


  • Whole cornfed chicken
  • 1 x lemon
  • 1 tsp x rosemary
  • 1 x tsp thyme
  • 1 x tsp olive oil
Slice the lemon up into chunks and stuff inside the chicken
Line a deep baking tray with grease-proof paper (this will save on washing up!)
Rub the oil, rosemary and thyme over the chicken, concentrating on the breast.
Lay the chicken upside down on the baking tray (this will let the lovely lemon juices soak through the breast meat – delicious!)
Pop in the oven and roast according to the cooking instructions on the chicken (usually approx. 20 mins per lb + another 20, a medium sized chicken usually needs 1.5 – 2 hours)
Put a timer on for 30 mins, and when this goes off take the chicken out and turn back the right way round (this will allow the skin to crisp up)
If you’re eating clean, you shouldn’t eat the skin as it is full of fat – give it to someone else and make them really happy.
Sweet Roast Potatoes
  • 2 x large sweet potatoes, chopped into large chunks
  • 1/2 tsp x olive oil
  • 1 tsp x rock salt
  • 1 tsp x thyme
Lay your potatoes out on a baking tray, and sprinkle the seasoning and oil over them
Rub the oil mixture over the potatoes
Bake in the oven for 60 minutes, turning to give them an even roast
Roasted vegetables – parsnips and carrots
  • 3 x parsnips, sliced into strips
  • 6 x carrots, chopped into medallions
Cut the vegetables up, and add to the chicken tray for the last 40 minutes
The juices from the chicken will give them flavour and avoids using more oil
Tangy cabbage – this was the best bit!
  • 1 x white or red cabbage, chopped into strips
  • 1 x vegetable stock cube
  • 50ml boiling water
  • 6 tbs x red wine vinegar
  • Salt and pepper to taste
On a high heat, add the water to a saucepan (make sure it has a lid) and bring to the boil
Stir in the stock cube
Add red wine vinegar, and stir together
Mix in the cabbage, cover, and turn the heat down to medium
Allow to simmer for 30 mins.

Voila! No longer a ‘treat meal’, just an amazing any day meal!


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