- 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
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