Roast Chicken with Cheesy Garlic Greens
This crowd-pleasing keto roast features classic roast chicken with a side dish of simply cooked greens smothered in a cheesy garlic sauce.
Servings 4
Calories 842kcal
Equipment
Ingredients
- 1 large whole chicken
- 1 lemon halved
- several sprigs of fresh thyme
- salt and freshly ground black pepper
- 2 TB olive oil plus extra for the greens
- 250 g asparagus spears weight before trimming
- 220g green beans
- 1 tsp unsalted butter
- 2 cloves garlic crushed with a garlic press
- 100 g full-fat cream cheese
- 75 g double cream
- 75 g full-fat Cheddar cheese grated
Instructions
- Preheat the oven to170°C (fan oven). This is 190°C for conventional ovens (or 375°F / gas mark 5).
- Remove the chicken from its packaging – and take note of the cooking times for the size chicken you purchased. Season all sides with salt and pepper. Halve the lemon and place both halves – along with several sprigs of thyme into the cavity. Truss the legs with string if you want to.
- Place the chicken in a casserole or on a baking dish and rub the olive oil all over it. Cook following the instructions shown on the packaging, as times will differ according to the bird's size. I get consistently good results when following the store-bought packet instructions.
- Continue with other prep while the chicken is in the oven. Snap off the woody ends of the asparagus spears. If you want a pretty presentation, use a vegetable peeler to shave the stalk side. Trim the green beans, crush the garlic, and grate the cheese.
- About 10 minutes before your chicken’s time is up, bring a large saucepan of salted water to the boil. Once boiling rapidly, add the asparagus and green beans and cook for no longer than 3 minutes before draining in a colander. Arrange in a baking dish or oven-proof serving platter and drizzle over a little olive oil. Season with salt and pepper.
- When the chicken is done, remove it from the oven and set aside to rest for 10 minutes before carving. Increase the oven to maximum grill.
- Melt the butter in a small saucepan and add the garlic. Cook over medium heat for a minute or so to soften the garlic. Add the cream cheese, double cream, and three-quarters of the grated Cheddar. Mix well until the cheese melts and the creamy mixture has thickened. Pour this over the greens and scatter over the remaining cheese. Place in the oven until the cheese bubbles and gratins, approx. 3-5 minutes.
- Serve the roast chicken with the cheesy greens and scatter thyme over the whole lot.
Notes
USEFUL TIPS:
- If you have scaled this recipe down to a 2-person serving, purchase a smaller chicken (approx. 1.2kg)
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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Nutrition
Calories: 842kcal | Carbohydrates: 4.6g | Protein: 73g | Fat: 58g