Name: Pot-roasted chicken with vegetables and spinach pistou
Prep time: 10 min
Cook time: 90 min
Total time: 1 h 40 min
Ingredients: 1 Tbsp olive oil; 1 medium whole chicken (approx 1.5 kg); 2 leeks; 2 celery sticks; 2 medium parsnips; 2 medium carrots; 500 ml chicken stock; 2 handful of baby spinach; 200g frozen peas, defrosted; 100g broad beans or soya beans; 100g green beans; For the pistou:; 1 garlic clove; 50g baby spinach; 30g fresh basil; 3 Tbsp extra-virgin olive oil; salt and pepper

Pot-roasted chicken with vegetables and spinach pistou

1 May 2016

by Dinna

Prep Time

10 minutes

Cook Time

90 minutes

Total Time

1 hour, 40 minutes

Background

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

1 Tbsp olive oil
1 medium whole chicken (approx 1.5 kg)
2 leeks
2 celery sticks
2 medium parsnips
2 medium carrots
500 ml chicken stock
2 handful of baby spinach
200g frozen peas, defrosted
100g broad beans or soya beans
100g green beans
For the pistou:
1 garlic clove
50g baby spinach
30g fresh basil
3 Tbsp extra-virgin olive oil
salt and pepper

Instructions

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.