Roast Chicken with Creamed Leeks & Parmesan Parsnips

Name: Roast Chicken with Creamed Leeks & Parmesan Parsnips
Prep time: 15 minutes
Cook time: 90 minutes
Yield: 6 Servings
Cuisine: British
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

preparation 15 minutes
cook time 90 minutes
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

Ingredients Method

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.

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