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Image for Recipe - Roast Chicken with Creamed Leeks & Parmesan Parsnips

Roast Chicken with Creamed Leeks & Parmesan Parsnips

Image for Recipe - Roast Chicken with Creamed Leeks & Parmesan Parsnips
  • Time preparation 15 minutes
  • cook time 90 minutes
  • Serve Serves 6

Rubbing mustard and chives under the skin of your chicken before roasting is an easy and satisfying way to add lots of extra flavour - take your classic roast chicken to the next level with this flavour-packed recipe.

Recipe and image courtesy of Waitrose & Partners
  • 1.5kg whole free range chicken
  • 2 tbsp wholegrain mustard
  • 3 tsp Dijon mustard
  • 25g pack chives, chopped
  • 4 parsnips, quartered
  • 2 tbsp oil
  • 2 tbsp Parmigiano Reggiano (Parmesan), grated
  • 4 leeks, washed and sliced
  • 200g tub half fat crème fraîche

Preheat the oven to 200oC, gas mark 6. Place the chicken in a large roasting tin.

Mix 1 tbsp wholegrain mustard with 2 tsp Dijon and half the chives. Loosen the skin over the chicken breast and spoon the mustard mixture under the skin smoothing the surface out. Roast for 1 hour.

Cook the parsnips in boiling water for 5 minutes, drain and toss in 1 tbsp oil and the Parmigiano Reggiano.

Cook the parsnips in boiling water for 5 minutes, drain and toss in 1 tbsp oil and the Parmigiano Reggiano.

Mix the remaining wholegrain mustard and 1 tsp Dijon and brush over the whole chicken 10 minutes before the end of cooking.

Meanwhile, heat 1 tbsp oil in a large frying pan and fry the leeks, covered for 5-6 minutes.

Stir in the crème fraîche and remaining chives then season. Check the chicken is cooked through (with no pink meat) and serve with the parsnips.

Ingredients

  • 1.5kg whole free range chicken
  • 2 tbsp wholegrain mustard
  • 3 tsp Dijon mustard
  • 25g pack chives, chopped
  • 4 parsnips, quartered
  • 2 tbsp oil
  • 2 tbsp Parmigiano Reggiano (Parmesan), grated
  • 4 leeks, washed and sliced
  • 200g tub half fat crème fraîche

Method

Preheat the oven to 200oC, gas mark 6. Place the chicken in a large roasting tin.

Mix 1 tbsp wholegrain mustard with 2 tsp Dijon and half the chives. Loosen the skin over the chicken breast and spoon the mustard mixture under the skin smoothing the surface out. Roast for 1 hour.

Cook the parsnips in boiling water for 5 minutes, drain and toss in 1 tbsp oil and the Parmigiano Reggiano.

Cook the parsnips in boiling water for 5 minutes, drain and toss in 1 tbsp oil and the Parmigiano Reggiano.

Mix the remaining wholegrain mustard and 1 tsp Dijon and brush over the whole chicken 10 minutes before the end of cooking.

Meanwhile, heat 1 tbsp oil in a large frying pan and fry the leeks, covered for 5-6 minutes.

Stir in the crème fraîche and remaining chives then season. Check the chicken is cooked through (with no pink meat) and serve with the parsnips.

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