Roast chicken & roots with lemon & poppy seed sauce recipe | Good Food
A simple but vibrant traybake for two – the creamy, bright orange sauce lifts the dish with citrus and paprika flavours
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Cooking tools:
- Oven
- Stove
- Baking sheet
- Saucepan
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Grater
- Wooden spoon
- Serving platter
Ingredients
- 2 chicken legs
- 1 tbsp olive oil plus 1 tsp for the sauce
- 6 carrots cut into long chunky pieces
- 2 large beetroot cut into wedges
- 1 shallot finely chopped
- 1 tbsp poppy seeds
- 1 tsp sweet paprika
- 200ml chicken stock (made from ½ a stock cube)
- 1 tbsp clear honey
- zest 1 lemon plus juice of ½
- 150ml pot soured cream
- ½ small pack parsley
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