Roast chicken with spring vegetables recipe | delicious. magazine
A lighter roast chicken recipe, made with vegetables cooked in the buttery pan juices and served with crisp hasselback potatoes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Ingredients
- 2kg free-range chicken
- 2 onions, sliced
- 6 medium white potatoes, such as king edward or maris piper
- Olive oil for drizzling
- 3 leeks, cut into large chunks
- 4 carrots, halved lengthways
- 1 whole garlic bulb, halved through the cloves
- 250ml dry white wine
- 500ml fresh chicken stock
- For the herb butter
- 75g butter, softened
- Small bunch each fresh parsley and chives, finely chopped
- Small handful fresh lemon thyme,leaves picked
- 3 garlic cloves, crushed
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