Home
Recipes
Easy

Oven-baked salmon with dill-buttered potatoes and radish

Oven-baked salmon with dill-buttered potatoes and radish

20 minutes

Dressed herring fillets on rye

Fish recipes

Dressed herring fillets on rye

Buttered apples with sour cream and lumpfish roe

Fish recipes

Buttered apples with sour cream and lumpfish roe

10 minutes

Fresh pea soup with smoked peppered mackerel

Seafood recipes

Fresh pea soup with smoked peppered mackerel

10 minutes

Baked spinach risotto

Risotto recipes

Baked spinach risotto

35 minutes

Herbed vegetable and feta bake

Herbed vegetable and feta bake

40 minutes

Asian-style meal in a bowl

Fish recipes

Asian-style meal in a bowl

10 minutes

Moroccan lemon chicken on spinach

Moroccan lemon chicken on spinach

15 minutes

Caprese salad sixteen82

Caprese salad sixteen82

Tagliatelle with lamb Bolognese

Tagliatelle with lamb Bolognese

30 minutes

Celeriac and potato soup with grilled cheese croutons

Cheese recipes

Celeriac and potato soup with grilled cheese croutons

20 minutes

Roast flattened chicken with three veg

Roast flattened chicken with three veg

1 hour

Load more

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