Juicy roast chicken cooked to perfection with stock, garlic and white wine. Served with creamy mash and a tangy salad of beetroot, sour cream and fresh chives.
Succulent Roast Chicken & Buttery Mash
Succulent Roast Chicken & Buttery Mash
with a fresh beetroot, sour cream and chive salad
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beetroot Chunks
- Chicken
- Chicken Stock
- Free-Range Chicken Leg Quarter
- Free-range Chicken Leg Quarters
- Fresh Chives
- Garlic Clove
- Garlic Cloves
- NOMU One For All Rub
- Potato Chunks
- Sour Cream
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Milk (optional)
ROAST WITH THE MOST
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 50ml of boiling water. Pat the chicken dry with some paper towel. Place the chicken in a deep roasting tray, coat in the rub, the grated garlic, a drizzle of oil, and seasoning. Pour over the diluted stock, and the white wine, and pop in the hot oven. Roast for 30-35 until cooked through and crisping up.
MASH UP
Place a pot of cold salted water over a high heat. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter. Season to taste.
A PRETTY RED SALAD
In a salad bowl, add the sour cream, the small beetroot pieces, ½ the chives, and seasoning. Toss until fully combined.
TUCK IN!
Plate up the buttery mash. Side with the roasted chicken and drizzle over the tray juices (to taste). Serve alongside the creamy beetroot salad and garnish with the remaining chives.
Chicken Stock - 10ml
Free-range Chicken Leg Quarter - 1
NOMU One For All Rub - 10ml
Garlic Clove - 1
White Wine - 50ml
Potato Chunks - 250g
Sour Cream - 50ml
Beetroot Chunks - 100g
Fresh Chives - 2g
ROAST WITH THE MOST
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 100ml of boiling water. Pat the chicken dry with some paper towel. Place the chicken in a deep roasting tray, coat in the rub, the grated garlic, a drizzle of oil, and seasoning. Pour over the diluted stock, and the white wine, and pop in the hot oven. Roast for 30-35 until cooked through and crisping up.
MASH UP
Place a pot of cold salted water over a high heat. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter. Season to taste.
A PRETTY RED SALAD
In a salad bowl, add the sour cream, the small beetroot pieces, ½ the chives, and seasoning. Toss until fully combined.
TUCK IN!
Plate up the buttery mash. Side with the roasted chicken and drizzle over the tray juices (to taste). Serve alongside the creamy beetroot salad and garnish with the remaining chives.
Chicken Stock - 15ml
Free-range Chicken Leg Quarters - 2
NOMU One For All Rub - 15ml
Garlic Cloves - 2
White Wine - 100ml
Potato Chunks - 500g
Sour Cream - 100ml
Beetroot Chunks - 200g
Fresh Chives - 4g
ROAST WITH THE MOST
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 150ml of boiling water. Pat the chicken dry with some paper towel. Place the chicken in a deep roasting tray, coat in the rub, the grated garlic, a drizzle of oil, and seasoning. Pour over the diluted stock, and the white wine, and pop in the hot oven. Roast for 35-40 until cooked through and crisping up.
MASH UP
Place a pot of cold salted water over a high heat. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter. Season to taste.
A PRETTY RED SALAD
In a salad bowl, add the sour cream, the small beetroot pieces, ½ the chives, and seasoning. Toss until fully combined.
TUCK IN!
Plate up the buttery mash. Side with the roasted chicken and drizzle over the tray juices (to taste). Serve alongside the creamy beetroot salad and garnish with the remaining chives.
Chicken Stock - 20ml
Free-range Chicken Leg Quarters - 3
NOMU One For All Rub - 20ml
Garlic Cloves - 3
White Wine - 150ml
Potato Chunks - 750g
Sour Cream - 150ml
Beetroot Chunks - 300g
Fresh Chives - 6g
ROAST WITH THE MOST
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 200ml of boiling water. Pat the chicken dry with some paper towel. Place the chicken in a deep roasting tray, coat in the rub, the grated garlic, a drizzle of oil, and seasoning. Pour over the diluted stock, and the white wine, and pop in the hot oven. Roast for 35-40 until cooked through and crisping up.
MASH UP
Place a pot of cold salted water over a high heat. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter. Season to taste.
A PRETTY RED SALAD
In a salad bowl, add the sour cream, the small beetroot pieces, ½ the chives, and seasoning. Toss until fully combined.
TUCK IN!
Plate up the buttery mash. Side with the roasted chicken and drizzle over the tray juices (to taste). Serve alongside the creamy beetroot salad and garnish with the remaining chives.
Chicken Stock - 25ml
Free-range Chicken Leg Quarters - 4
NOMU One For All Rub - 25ml
Garlic Cloves - 4
White Wine - 200ml
Potato Chunks - 1kg
Sour Cream - 200ml
Beetroot Chunks - 400g
Fresh Chives - 8g
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