Roast Chicken with Choko

Continuing on my mission to find ways to eat choko, we tried roasting it last weekend.  I roasted it two ways – skin off and skin on.  Roasted it tastes quite nice, like squash and the skin is edible, so I would leave the skin on in future.  We used the leftovers to make risotto the following night, and the skin was a bit tough by then, but easy to cut off.

We always cook a large chicken and twice as many vegetables as we need, so we have plenty of leftovers.

If you are avoiding amines, don’t eat the chicken skin.



Garlic infused Roast Chicken and Vegetables

Serves 6-8
Prep time 30 minutes
Cook time 1 hour, 30 minutes
Total time 2 hours
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat
Suitable for Amines Challenge, Dairy / Lactose Free, Glutamate Challenge, Gluten Free, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, RPAH Elimination Diet – Very High Chemical, Salicylate Challenge, Salicylates & Amines
Meal type Main Dish
Misc Serve Hot
Occasion Special Occasions
Roast chicken and vegetables with a mild garlic infusion.


  • 1 Whole chicken (defrosted if frozen)
  • Sunflower oil
  • Sea salt
  • 7 cloves Garlic (peeled)
  • Beans (or peas, moderate glutamates)

Vegetables for roasting

  • Potatoes (peeled and chopped into chunks)
  • Swede (peeled and chopped into chunks)
  • Choko (skin on or off and chopped into chunks)
  • Leek (cut into 3cm long pieces)

Vegetables for roasting (moderate salicylates) (Optional)

  • Carrot (chopped into chunks)
  • Sweet potato (peeled and chopped into chunks)
  • Butternut pumpkin (peeled and chopped into chunks)


1. Preheat the oven to 180 C.
2. Wash and prepare the chicken, then rub the skin with a bit of oil, followed by 1 chopped garlic clove and some sea salt. Place the chicken into a roasting pan, breast side up, and cook as per the instructions, or approximately 20 - 30 minutes per 500g. Cover the chicken with foil if the skin is getting too dark.
3. Combine 2 tablespoons of oil with 2 chopped garlic cloves. Allow the oil to infuse for about 20 minutes. Place the roasting vegetables in large bowl and coat in the oil.
4. Transfer all the vegetables except the leek to a second roasting pan and add the remaining garlic cloves whole. Place all the vegetables except the leek in the oven for the final hour that the chicken is cooking, turning after 30 minutes.
5. Place the leek in with the vegetables for the last half hour that the chicken is cooking.
6. To check if the chicken is cooked put a skewer into the thickest part of the thigh. If the juices run clear the chicken is cooked, if they are pink, put the chicken back in the oven. Once the chicken is cooked, remove it and place onto a dinner plate, breast side down, and cover in foil. Let it rest for 10 minutes before carving.
7. While the chicken is resting, steam the beans or peas. And if Amines are allowed, use the juices from the roasting pan to make gravy (refer to the recipe on the basics page).
8. Serve the chicken with the roasted vegetables, garlic, peas or beans, and gravy (optional).


Low Chemical / Failsafe, Moderate Salicylates, Moderate Glutamates, Amines

Refer to the Basics page for the gravy recipe (if amines are tolerated).

Chicken skin is high in amines, so remove the skin if you are on the elimination diet or avoiding amines.

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2 Responses to Roast Chicken with Choko

  1. Stefana Vella says:

    I love the care you are taking to list what intolerances this dish is suitable for. However, you may not be aware that roast meat of any kind (slow cooked and browned) and particularly the skin of chicken is VERY high in amines. Not moderate or low.
    I am on a very strict no amine and low salicylate diet…
    You may need to modify.

    • Oscars Mum says:

      Hi Stefana,
      the amine levels of meat is discussed on the recipes page and chicken skin is listed as high amines in my shopping list. All my slow cooker recipes are listed as high amines and browning of meat is addressed in the recipes as well. I obviously missed mentioning the chicken skin in this recipe when I updated it to the new format, so thanks for picking that up.