Serves 4

Prepare your oven space and utensils.

You will need a middle shelf for the chicken tray and a tray of potatoes and one shelf below

this where a tray of vegetables can slide in

Ingredients:

1 fresh or defrosted 2.5kg chicken

1 oven bag to fit the chicken

1 tblsp gluten free flour

1 leek

½ cup chopped parsley

Allow 30 minutes cooking time per 500g chicken.

This chicken will take 2 ½ hours cooking time

1 choko

6 large white skinned potatoes

4 long celery stalks

½ small head of purple cabbage

300g green beans

¼ cup chopped parsley

2 cloves garlic

Canola oil

Salt

Dr. Kim Faulkner-Hogg www.glutenfreenutrition.com.au

Method:

Preheat the oven to 1800C

• Wash the chicken and pat it dry with a paper towel

• Place the gluten free flour in the oven bad and toss it around to coat the bag

• Chop the leek and parsley into small pieces and put this on the bottom of the oven bag

• Place the chicken on top of the leek and parsley & fasten the bag with the twist provided

• Poke 6 holes in the TOP of the oven bag with a skewer to prevent the bag from bursting

• Place the chicken onto an oven tray. The tray must be big enough that the chicken does

not rest over the sides. The oven bag must not touch the sides or top of the oven.

While the chicken is cooking, prepare the vegetables:

Roasted celery and cabbage inspired by dietitian Kirsty Le Ray.

• Wash the vegetables and pat dry

• Peel the skin from the potatoes and cut into 4-6 pieces, depending on their size

• Sprinkle with salt & microwave, with ½ cup water, for 10 minutes

• Chop the parsley finely and crush the garlic. Combine the 2 together

• Line 2 baking trays with baking paper. One for the potatoes to fit beside the chicken and

the other for the rest of the vegetables.

• Place the semi-microwaved potatoes into a bowl and toss them in oil (Or use a pastry

brush to help cover them in oil)

• Place them in the smaller tray in a single layer and sprinkle them with the garlic and

parsley mix. Sprinkle with a little more salt.

• Cut the celery into roughly 5cm lengths, toss in oil and place on the 2nd baking tray

• Peel and core the choko. Cut it into 8 wedges. Toss in oil and place beside the celery

• Cut the cabbage into 3cm chunks. Place on the baking tray and use the pastry brush to

cover in oil. Sprinkle salt over all the vegetables on the tray

• Top and tail the green beans and cut to roughly 5cm lengths. These can be boiled,

steamed or microwaved just before serving.

• Place all the vegetables into the oven 40 minutes before the chicken is due to come out

• As soon as the chicken comes out of the oven turn the oven setting to fan forced for the

10 minutes the chicken is resting before serving. This will help brown the vegetables if

they are not already brown.

• Be careful with the oven bag. The escaping steam can burn you very easily. Use tongs to

prise open the bag and let the steam out.

• If you wish to collect the chicken juices and make a home-made gravy from scratch (not

using commercial powders and stocks), you can do this.

• Place the chicken on the serving tray to rest

• Remember to cook your green beans and put them in a serving bowl at the table

• After 10 minutes bring the vegetables from the oven

• If juices have come out of the chicken wipe them up with a paper towel before adding

the vegetables to the serving tray