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One-pan roast chicken, beetroot and mascarpone

One-pan roast chicken, beetroot and mascarpone

Name: One-pan roast chicken, beetroot and mascarpone
Yield: Serves 4
Cuisine: British recipes
Ingredients: 150g mascarpone; 1 garlic clove, crushed; grated zest 1 lemon, juice 3 lemons; 2 tbsp wholegrain mustard; 3 tbsp clear honey; 100ml dry white wine; 2kg free-range chicken, jointed; 500g beetroot, peeled and cut into 2cm dice; 400g sweet potatoes, peeled and cut into 2cm dice; olive oil for drizzling; a bunch of fresh dill, roughly chopped; a bunch of fresh basil, leaves torn

Easy
June 2017

Easy
June 2017

Test kitchen approved

Serves 4
Hands-on time 30-35 min, oven time 35 min

The chicken in this all-in-one roast with beetroot and sweet potato is stuffed with mascarpone, garlic and lemon zest, creating wonderful pan juices. For extra vegetable points, sprinkle a handful of kale over the chicken for the last 5-10 minutes of cooking.

Gluten-free recipes

Nutrition: per serving

Calories: 795kcals
Fat: 29.7g (14.5g saturated)
Protein: 79.9g
Carbohydrates: 43.8g (27.8g sugars)
Fibre: 7.1g
Salt: 1.3g

Nutrition: per serving

Calories: 795kcals
Fat: 29.7g (14.5g saturated)
Protein: 79.9g
Carbohydrates: 43.8g (27.8g sugars)
Fibre: 7.1g
Salt: 1.3g

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Ingredients

150g mascarpone
1 garlic clove, crushed
grated zest 1 lemon, juice 3 lemons
 2 tbsp wholegrain mustard
 3 tbsp clear honey
 100ml dry white wine
 2kg free-range chicken, jointed
 500g beetroot, peeled and cut  into 2cm dice
400g sweet potatoes, peeled and cut into 2cm dice
 olive oil for drizzling
a bunch of fresh dill, roughly chopped
a bunch of fresh basil, leaves torn

Method

Heat the oven to 200°C/180°C fan/gas 6. In a medium bowl, combine the mascarpone, garlic and lemon zest and season well. In a separate small bowl, mix the lemon juice with the mustard, honey and wine.
Make a small incision in the side  of each chicken piece, stuff with the mascarpone filling, then put in a large roasting tray. Arrange the beetroot and sweet potatoes around the chicken pieces, then drizzle  over the honey mixture and a glug  of oil. Season with salt and pepper.
Roast for 30-35 minutes until the chicken is golden and cooked and the veg are tender-crisp. Scatter over the dill and basil, then serve with extra steamed green veg, if you like, with the pan juices poured over.