One-pan roast chicken, beetroot and mascarpone

  • Portion size: Serves 4
  • Hands-on time 30-35 min, oven time 35 min
  • Difficulty: easy

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.

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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
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Method

  1. 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.
  2. 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.
  3. 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.
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Nutrition

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

Make Ahead

Joint the chicken up to 
24 hours in advance and keep covered in the fridge.

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