ONE-POT CHICKEN WITH SPRING VEGETABLES
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.