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Roast flattened chicken with three veg

Roast flattened chicken with three veg

1 hour

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Roast flattened chicken with three veg

By Phillippa Cheifitz

Serves 4 to 5

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

1 free-range chicken
Sea salt and freshly ground black pepper
Olive oil, for rubbing
1 punnet leeks
250 g carrots
250 g parsnips
Thyme, for scattering
½ cup chicken stock
½ cup verjuice
Watercress, to garnish

Method

Preheat the oven to 220°C.

Cut the chicken down the back and open it out as flat as possible. Cut out the backbone (reserve for use in stock or soup).

Season and oil all over. Wash the leeks well then trim and slice lengthways. Peel the carrots and parsnips and slice lengthways. Arrange the vegetables in an oiled roasting pan, add some seasoning and the thyme.

Place the chicken on top and roast for 50 minutes. Pour over the stock and verjuice, then roast for another 10 minutes, or until brown and tender. Liberally garnish each serving with watercress.

Per serving: 2528.5 kJ, 35.1 g protein, 35.3 g fat, 18.7 g carbs