Roast Chicken with Pesto Roasted Vegetables and Stuffing
Prep: 20 minutes
Cook: 90 minutes
Cook: 90 minutes
Easy
Serves 4
Ingredients
-
Roast Chicken
1.4kg Free Range Chicken, room temperature -
50ml Belazu Early Harvest Extra Virgin Olive Oil
-
1 tbsp Salt
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Pesto Roasted Vegetables
2 Parsnips, roughly chopped -
1 small Celeriac, roughly chopped
-
3 Carrots, roughly chopped
-
1 Swede, roughly chopped
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100ml of Belazu Early Harvest Extra Virgin Olive Oil
-
3 tbsps Belazu Basil Pesto
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Stuffing
50ml Belazu Early Harvest Extra Virgin Olive Oil -
2 Brown onions, sliced
-
400g Sourdough loaf
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3 tbsps Belazu Basil Pesto
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100ml Cream
Method
- Step 1: Set your oven to 180C. Set the chicken on a rack in an oven tray, then drizzle over the olive oil and season with salt. Place in the oven and cook for 1hr 10mins.
- Step 2: Pour the olive oil into a roasting tray large enough to hold the root veg in one layer. Tip in the vegetables and toss together with the oil and 2 tsp salt. Cover with baking parchment (so they fully cook before browning) and place in the oven to roast for 1 hour.
- Step 3: Set a frying pan over medium-high heat and pour in the olive oil. Tip in sliced onions and cook for 15 minutes until browned. Meanwhile, remove the crust from the sourdough, then cut it into large chunks. Tip the onions, sourdough, pesto and cream into a bowl, then mix together well. Arrange into a baking tray, then put in the oven and cook for 20 minutes until browned on top.
- Step 4: When cooked, remove the chicken from the oven and leave to rest for 20 minutes. When the root vegetables are just soft, remove the parchment and cook for 10 more minutes to brown them.
- Step 5: Pour the fat from the chicken tray away, then deglaze with wine and chicken stock to make a sauce
- Step 6: To serve, carve the chicken, then drizzle over the sauce. Arrange the pesto root veg on a serving platter and serve with the pesto stuffing.
