Sunday Lunch Recipes | Lemon & Thyme Roast Chicken | Red Tractor

Sunday Lunch

Dean Edwards' Lemon and Thyme Red Tractor Roast Chicken with Leek and Cauliflower Gratin

Roast chicken could not be tastier with the addition of a leek and cauliflower gratin, you're sure to get your friends and family talking this Sunday.

Serves: 6

Prep: 
1 hour
Cook: 2 hours 

Ingredients

For the lemon and thyme Red Tractor roast chicken:

  • 1 large Red Tractor approved chicken approx 2kg
  • 1 bunch of fresh thyme
  • 40g Red Tractor unsalted butter
  • 1 lemon halved
  • salt and pepper
  • 700kg Red Tractor Maris Piper potatoes peeled1 bulb of Red Tractor garlic
  • 60ml Red Tractor rapeseed oil
  • 2-3 sprigs fresh thyme

For the Red Tractor leek and cauliflower gratin:

  • 1 large Red Tractor leek washed and shredded
  • 1 large Red Tractor cauliflower
  • 1 clove garlic
  • 50g Red Tractor unsalted butter
  • 50g Red Tractor plain flour
  • 400ml Red Tractor milk
  • Black pepper
  • 1 tsp English mustard
  • Small grating of nutmeg
  • 170g Red Tractor cheddar cheese (grated)

For the gravy:

  • 2 tbsp Red Tractor plain flour
  • 60ml sherry
  • 600ml chicken stock

Method:

  1. Place the Red Tractor chicken on a baking tray, rub with the butter, season with salt and pepper and sprinkle over some of the thyme leaves then place some thyme sprigs and the lemon halves inside of the chicken and roast in a pre-heated oven set at 190c / 170c fan for 45 mins per kilo plus 20 mins. Baste occasionally until the chicken is completely cooked and the juices run clear when a skewer is inserted into the thickest part.
  2. Fry off the shredded leek in some rapeseed oil for 5 mins then add the garlic and continue to cook for another couple of mins. Meanwhile, par boil the cauliflower florets for 5-6 mins or until softened. To make the béchamel sauce, melt the butter over a medium heat, then whisk in the flour and cook for 2-3 mins. Gradually pour in the milk and continue whisking until thickened and smooth. Add the mustard and a grating of nutmeg. Stir in half the cheese, then season with salt and pepper.
  3. Butter an ovenproof baking dish and pour in the cauliflower and leeks. Pour over the white sauce and top with the remaining cheese. Bake the gratin in a pre-heated oven set at 190c / 170c fan for 40-50 mins.
  4. Cut the potatoes in to chunks then par boil the potatoes them for 4-5 mins, drain and leave for 5 mins. Give the drained potatoes a quick toss to knock off the edges and place on a pre-heated oiled baking tray. Turn the potatoes to ensure they have had a coating of rapeseed oil, scatter in the unpeeled garlic cloves and a couple of sprigs of thyme, season and roast for around 1 hour, turning a couple of times until crispy and golden.
  5. Remove the chicken from the oven and allow to rest for 20 mins on a plate covered loosely in foil. Pour off some of the fat from the tray then add the flour, cook over a medium heat for 1-2 mins, add the sherry and then reduce, pour in the stock, bring up to the boil and cook until the gravy thickens, pass through a sieve before serving.

 Enjoy!

 
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