Roast Chicken with Creamed Leeks & Parmesan Parsnips
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.
15 minutes prep, 90 minutes cook
Serves 6
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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