One-pot vegan rice and beans
Gluten free and low in fat, this vibrant vegan rice dish is packed with kidney beans, green olives and peppers
Whole roast chicken with braised roots & peas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 with leftover chicken breast
Skip to ingredients
- 800g medium potatoesthinly sliced
- 1 large leek(about 350g), sliced
- 1 tbsp thyme leavesplus the stalks
- 4 garlic cloveschopped
- 500g swedethinly sliced
- 450ml vegetable stockmade with 2 tsp bouillon powder
- 1 tbsp rapeseed oil
- 1.3kg whole chicken
- 320g frozen peas
Nutrition: Per serving
- kcal555
- fat17g
- saturates4g
- carbs45g
- sugars10g
- fibre11ghigh
- protein51g
- salt1.1g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Mix the potatoes, leeks, thyme, garlic and swede in a deep, non-stick roasting tin. Shake into an even layer. Pour in the stock and brush the veg with the oil. Roast for 20 mins.
step 2
Put the thyme stalks inside the chicken cavity. After 20 mins, sit the chicken on top of the veg and roast for 1 hr until cooked through. After 30 mins, check the potatoes – add 150ml water if they start to catch. Remove the chicken to a board to rest for 10 mins. Meanwhile, cook half the peas following pack instructions.
step 3
Carve off the chicken legs and remove their skin, then serve with half the roast veg and the peas. Leave the remaining chicken and veg to cool, then keep chilled for up to three days. To prepare the leftovers, remove the skin from one of the breasts, and reheat it with the veg in the microwave until piping hot. Cook the remaining peas following pack instructions. Slice the breast and serve with the veg. Use the final breast for these spiced chicken egg wraps.
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