Sunday chicken roast

Servings

4

Ready In:

2 hours

Ingredients

Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.

12 Baby Onions (peeled & halved lengthways)

1kg Baby Potatoes (rinsed & halved)

480g Carrots (cut lengthways into short wedges)

40ml Woolworths Chicken Rub

2kg Whole Chicken from Farmer Duan 

60g Flaked Almonds

160g Peas

80g Green Leaves (rinsed)

40 ml  Balsamic Vinegar

200ml Crème Fraîche

20g Dill (rinsed)

Cooking Oil

Salt & Pepper

Paper Towel


40ml Milk

Step 1

THE ROAST
Preheat the oven to 200°C. Place the halved baby onions on one side of a roasting tray. Coat in oil, season, and arrange cut-side down. Place the carrot wedges and halved baby potatoes on the other side of the tray. Coat in oil and half of the Roast Rub. Pat the chicken dry with some paper towel and place in a Dutch Oven (oven pot), skin-side up. Coat in oil and the remaining Roast Rub. Pop the Dutch Oven in oven for 60 min. Pop the trays in the hot oven for 35-40 minutes until cooked through and crispy. At the halfway mark, give the veggies a shift and turn the onions cut-side up.  

Step 2

TOAST THE ALMONDS
Place the flaked almonds in a small pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and set aside to cool. 

Step 3

GARDEN SALAD
Boil the kettle. Cover the peas in boiling water for 2-3 minutes until heated through. Drain and toss with the rinsed green leaves and the balsamic vinegar and olive oil.

Step 4

WARM DILL SAUCE
When the roast has 5 minutes to go, return the pot to a low-medium heat. Add in the crème fraîche, three-quarters of the chopped dill, and 40ml of milk. Bring to a light simmer and heat through for 3-4 minutes, stirring constantly. Season to taste and remove from the heat.

Step 5

ROASTIN’ GLORY
Pile up some roast veggies alongside a crispy chicken quarter. Serve the green salad on the side and scatter with the toasted almonds. Drizzle the creamy dill sauce over the veggies and chicken and finish with a sprinkling of the remaining dill

 

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