Lemon Roast Chicken with Stoemp (mashed Potatoes w/ veggies)
Flavorful, tender and succulent Low fodmap lemon roast chicken recipe with stoemp: healthy mashed potatoes with veggies, in duchess potato style.
Servings: 4 people
Ingredients
For the Roasted Chicken
- 1 chicken approx. 1,5 kg | 3,3 lbs
- 1 lemon medium
- 2 tbsp olive oil
- A pinch of sea salt
For the Stoemp
- 6 medium potatoes peeled and halved
- 2 medium carrots peeled and chunked
- 1 cup cabbage finely chopped
- 1 cup lactose free milk
- 1 egg
- A pinch of sea salt
- A pinch of pepper
- 2 tsp nutmeg
Instructions
- Heat the oven to 190ºC/375ºF.
- Place the chicken in a large roasting pan.
- Insert the whole lemon inside the chicken. Please DO NOT open or cut the lemon, otherwise it won't work.
- Season with sea salt and drizzle with olive oil.
- Put it in the oven and roast for 40 minutes. Open the oven and make little cuts in the chicken with a sharp knife but be careful not to perforate the lemon. Drizzle the sauce into the chicken with a spoon.
- Roast for another 40 minutes. There is no need to turn the chicken.
- While the chicken is roasting, boil the veggies in a large pan with a pinch of salt.
- When the vegetables are still firm but soft enough to mash, drain and mash them with a potato masher leaving some bits of vegetables for crunchiness (avoid using a ricer, as it will purée the vegetables and it won't be a stoemp).
- With a wooden spoon, well incorporate the milk and egg and season with salt, pepper and nutmeg, to taste.
- I suggest serving the stoemp in the form of duchess potatoes. In order to do so, force the purée from a piping bag in the desired shape and bake in the oven along with the chicken at 190ºC/375ºF for 40 minutes or until golden.