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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Succulent Roast Chicken & Buttery Mash?
The preparation time for Succulent Roast Chicken & Buttery Mash with a fresh beetroot, sour cream and chive salad is between 20 and 35 minutes.
What is the total time required to make Succulent Roast Chicken & Buttery Mash with a fresh beetroot, sour cream and chive salad?
The total time required to make Succulent Roast Chicken & Buttery Mash with a fresh beetroot, sour cream and chive salad is between 40 and 55 minutes.
How many servings does Succulent Roast Chicken & Buttery Mash provide?
4 servings
What are the main ingredients in Succulent Roast Chicken & Buttery Mash?
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
What is the nutritional information of Succulent Roast Chicken & Buttery Mash?
Calories: 948, Carbs: 64 grams, Fat: grams, Protein: 67.4 grams, Sugar: 9.2 grams, Salt: 1975 grams
How do I prepare Succulent Roast Chicken & Buttery Mash?
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. 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.
What should be prepared from my kitchen to make Succulent Roast Chicken & Buttery Mash?
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
How many calories does Succulent Roast Chicken & Buttery Mash have?
948 calories
How much fat content does Succulent Roast Chicken & Buttery Mash have?
grams
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