ONE-POT CHICKEN WITH SPRING VEG­ETA­BLES

Super Food Ideas - - BOOK EXTRACT -

SERVES 6 PREP 20 MIN­UTES

COOK 1 HOUR 20 MIN­UTES

1.5kg to 1.6kg whole chicken ¼ cup olive oil 1 tea­spoon honey 1 tea­spoon lemon juice 300g baby new pota­toes, scrubbed, large ones halved 1 brown onion, thinly sliced 2 gar­lic cloves, peeled 200g baby car­rots 300ml hot chicken stock 300ml dry white wine ¾ cup frozen peas 2 ta­ble­spoons fresh tar­ragon leaves

1 Pre­heat oven to 220°C/200°C fan-forced. 2 Place chicken in a large, shal­low oven­proof dish. Driz­zle with oil, honey and lemon juice. Sea­son with salt and pep­per. Roast for 30 min­utes or un­til light golden brown. Add pota­toes, onion, gar­lic and car­rots. Toss to coat in honey mix­ture. 3 Pour stock and wine over the veg­eta­bles. Roast for a fur­ther 45 min­utes or un­til chicken is golden brown and juices run clear when thick­est part of chicken is pierced with a skewer (cover chicken loosely with foil if over-brown­ing dur­ing cook­ing). Add peas. Cook for 5 min­utes or un­til heated through. 4 Serve chicken and veg­eta­bles sprin­kled with tar­ragon. NU­TRI­TION: (per serve) 2420kj; 36g fat; 9.4g sat fat; 39.8g pro­tein; 14.1g carbs; 3.9g fi­bre; 172mg chol; 423mg sodium.

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