Healthy and delicious chicken and chips

Healthy and delicious chicken and chips – no basket required!

Anyone who knows me, knows that one of my most fave foods in the whole wide world is hot chips. And because life should always have its treats, I do indulge when I go on holiday ( especially to the UK where I think they do the best chips n the world) Anyway, I digress, I do miss my chippies when I’m back to my non indulgent lifestyle. 


However, since living in America, I have been introduced to a great root vegetable called jicama ( pronounced ‘hic cama’ cos those lovely little ‘me hicans’ don’t say jay!!) anyway – another digression out the way…. Below is more details about this root but suffice to say it is a low carb root so is a great alternative to the lovely spud. I’ve served these chippies with a roast chicken ( the great choice in the 90’s when ‘low fat’ was the choice most dieters followed) but that’s not the reason chicken is being served with the jicama now but more for a) it’s ease to cook and pure yumminrss and b) the plethora of things you can make with the left overs! If you can’t get your hands on a jicama, use a celery root – it does have a different flavour but it will give you that satisfying crunch. So, if you fancy a crunchy little treat this weekend read on!

1 raw whole organic chicken
fresh mint
ginger root
1/2 lemon
5 garlic cloves
slug of wine or 2
seasoning and oil
jicama root

oven on at 375F
prepare chicken ( take out giblets etc,) wash and pat dry.
Under the skin and over the breast, place a few thin slices of ginger, some fresh mint and a few slices of lemon
season the skin with salt and pepper and rub the oil over the skin.
place the peeled and halved onion on the bottom of a roasting pan with the garlic cloves spread around and the slug of wine ( this is all to help flavour the juice for tomorrow’s left overs!!) place the chicken on the onions so the bottom of the chicken doesn’t stew in the wine. Place a thermometer into the thickest part of the thigh and set the temperature for 165F. Depending on the size of your bird it will take between 1-11/2hours to cook. ( if the bird is on the smaller size prepare the jicama first) peel the jicama and chop into chip size pieces. Place in water and bring to boil. Simmer for about 1 hour. It won’t get as soft as a spud but will soften. Drain the water and tip the chips into a baking tray with hot oil. You don’t need much oil. Just enough to give the chippies a slight coating once they have been tossed through the oil. Place in oven.
Once the chicken has reached an internal temp 165F, take the chicken out and place on a board to rest. Reserve the juices.
Flip the chippies over turn the oven up to 450F for the last 15 minutes of cooking.
Once the the chips are ‘chip coloured’ take out and place on some absorbent kitchen towel.
carve chicken and serve with the chippies.
Keep the chicken carcus and the pan juices and store in fridge when cool.

Jicama: the skin of the jicama is toxic so always peel it and throw out the skin.

Chicken: we know it’s a lean source of protein but it is also rich in minerals such as phosphorous, calcium selenium and magnesium also vitamin b5 and zinc.
Jicama:very rich in vitamin C with some b complex vitamins, it is also very high in fibre. It provides minerals such as magnesium, copper, iron and manganese.

Chicken: helps build muscles, keeps bones in good condition and can also cut the risk of arthritis. Unbelievably eating chicken can also help reduce stress and a winner for us girls – PMS symptoms and moodiness. The B6 helps decrease the chance of a heart attack.
Jicama: fantastic for the immune system, good for eye and skin health and is also an anti inflammatory. Boosts energy levels and digestive health it also supports brain and nerve function and helps to fight viruses and bacteria in our body. The jicama is full of fibre, low in calories and has pretty much no fat, so not only a healthy choice but can also help in weight loss.

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