Three-in-one braised vegetables
This dish is so handy - while the veg cook, you're making a tasty stock for the gravy, too
Herby dressed turnips & roast chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 small chickenabout 1.5kg
- 5 tbsp olive oilplus extra for rubbing
- 2 garlicbulbs, separated into cloves
- 3 tbsp red wine vinegar
- 6 turnipspeeled, halved and cut into wedges
- large handful flat-leaf parsleyroughly chopped
- small handful capersroughly chopped
- small bunch watercress
For the gravy
- 100ml white wine
- 300ml chicken stock
Nutrition: per serving
- kcal634
- fat40g
- saturates10g
- carbs14g
- sugars12g
- fibre7g
- protein53g
- salt0.86glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Rub the chicken all over with oil and season with salt and pepper. Place in a roasting tin and roast for 1 hr. Scatter the garlic around the chicken and toss in the juices. Return the chicken to the oven for 30 mins more until it is cooked and garlic is soft.
step 2
Place the chicken on a board to rest. Squeeze all the garlic cloves out of their skins and pound to a paste with a mortar and pestle. Mix with the 5 tbsp oil and the vinegar, then set aside. Make the gravy by adding the white wine to the roasting tin and bubbling down. Add the chicken stock, then pass the gravy through a strainer into a gravy boat.
step 3
Boil the turnips in salted water for 6 mins until just cooked with a slight crunch. Toss them through the garlicky dressing with the parsley and capers, seasoning to taste. Joint the chicken, scatter with watercress, and serve with the herby turnips on the side.
