Whole Roast Chicken With Braised Roots & Peas Recipe
Roast swede, potato, and leeks with chicken for a healthy dinner. A whole chicken provides weeklong leftovers, making it affordable.
– 800g medium potatoes, thinly sliced– 1 large leek (about 350g), sliced– 1 tbsp thyme leaves, plus the stalk– 4 garlic cloves, chopped– 500g swede, thinly sliced– 450ml vegetable stock, made with 2 tsp bouillon powder– 1 tbsp rapeseed oil– 1.3kg whole chicken– 320g frozen peas
INGREDIENTS
Preheat the oven to 200C/180C fan/gas 6. In a deep, non-stick roasting pan, combine potatoes, leeks, thyme, garlic, and swede.
INSTRUCTIONS
STEP 1
Shake evenly. Brush oil on the vegetables and add stock. Roast 20 minutes.
STEP 2
Place thyme stalks in chicken cavities. After 20 minutes, place the chicken on top of the vegetables and roast for 1 hour until done.
STEP 3
If potatoes catch after 30 minutes, add 150ml water. Let the chicken rest on a board for 10 minutes. Follow product instructions to boil half the peas.
STEP 4
Carve the chicken legs and remove their skin; serve with half the roast vegetables and peas.
STEP 5
Keep the remaining chicken and vegetables cold for three days after cooling. To reheat leftovers, remove the skin off one breast and microwave it with the vegetables until hot.
STEP 6
Follow bag instructions to cook remaining peas. Slice the breast and serve with veggies. Make spiced chicken egg wraps with the last breast.