Roast chicken and vegetables with salsa verde

Name: Roast chicken and vegetables with salsa verde
Cook time: 1 h 30 min
Yield: 4-6
Cuisine: Mediterranean
Ingredients: 300g pumpkin, peeled, seeded and cut into 2.5cm chunks; 300g sweet potato, peeled and cut into 3cm chunks; 10 small roasting potatoes, halved; 2 red onions, each cut into 8 wedges; 2 tbsp olive oil; 1.6 kg free-range chicken; 1 lemon, quartered; 3 garlic cloves, peeled; 1 tbsp plain flour; 250ml (1 cup) chicken stock; 310g (2 cups) frozen peas

April 19, 2018

This recipe is designed to serve two adults and three children.Murdoch Books

Time:1-2 hoursServes:4-6

A recipe from the Good Food collection.

Ingredients

300g pumpkin, peeled, seeded and cut into 2.5cm chunks
300g sweet potato, peeled and cut into 3cm chunks
10 small roasting potatoes, halved
2 red onions, each cut into 8 wedges
2 tbsp olive oil
1.6 kg free-range chicken
1 lemon, quartered
3 garlic cloves, peeled
1 tbsp plain flour
250ml (1 cup) chicken stock
310g (2 cups) frozen peas

Salsa verde, for adults

2 garlic cloves, peeled
1 tbsp small capers, rinsed and drained
4 anchovy fillets, drained
2 large handfuls of parsley
1 large handful of mint
1 tbsp lemon juice
1 tbsp dijon mustard
60 ml (¼ cup) extra virgin olive oil

Method

Step 1
Preheat the oven to 180C.
Step 2
Toss the pumpkin, sweet potato, potatoes and onion in a large bowl with half the olive oil and some sea salt and freshly ground black pepper.
Step 3
Rinse the chicken well, then pat dry with paper towels. Put the lemon and garlic inside the chicken. Rub the remaining olive oil over the skin and season with black pepper. Place in a large flameproof roasting tin and arrange the vegetables around. Roast for 1 hour, or until the vegetables are golden and the juices run clear from the chicken when tested with a skewer.
Step 4
Transfer the chicken and vegetables to a large platter and cover with foil to keep warm. Heat the roasting tin on the stovetop over medium heat. Stir in the flour, scraping up any bits stuck to the base of the pan, and cook for 1 to 2 minutes, stirring constantly. Gradually add the stock, stirring constantly to prevent lumps forming, then bring to the boil. Cook, stirring, for 4 to 5 minutes, or until the gravy has boiled and thickened.
Step 5
Meanwhile, bring a small saucepan of water to the boil and add the peas. Cook for 2 to 3 minutes, or until tender, then drain well.
Step 6
Put all the salsa verde ingredients in a food processor and blend to a coarse paste. Season with black pepper.
Step 7
Carve the chicken and serve with the peas and roasted vegetables.