One-pan roast chicken, beetroot and mascarpone
- Published: 18 Jul 17
- Updated: 18 Mar 24
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
- 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.
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- Recipe from June 2017 Issue
Nutrition
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
delicious. tips
Joint the chicken up to 24 hours in advance and keep covered in the fridge.
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