Pot-roasted chicken with vegetables and spinach pistou
If you’re after a fuss-free but delicious Sunday roast, this pot-roasted chicken with vegetables and spinach pistou would be a perfect choice! It’s loaded with healthy, seasonal vegetables, and the pesto adds an extra layer of deliciousness!
Ingredients
Method
- Preheat the oven to 190°C.
- In a deep casserole dish, heat the olive oil and sear the chicken all over until litre the skin is golden.
- In the meantime, slice the leek and celery, peel the parsnips & carrots and cut them into large chunks.
- Transfer the chicken to a plate.
- Add the leeks and celery to the pan and cook for 5 minutes, then add the parsnips & carrots. Pour in the stock. Bring to the boil, put the chicken back and cover with a lid. Put the pan in the oven and cook for 60 minutes.
- emove from the oven and add the peas and beans. Return to the oven for 15 minutes. Remove from the oven. Transfer the chicken to a serving dish and let it rest. Stir the spinach into the veggies, put the lid on and let it rest for 5 minutes.
- Now make the pistou: put the garlic, spinach, basil, olive oil and 1 Tbsp water in a mini food processor. Whizz until you get coarse paste then season to taste.
- Carve the chicken and serve with the vegetable broth, topped with a spoonful of pistou.