Sam Whitelock's Roast Chicken with Pesto Spring Veggies

Sam Whitelock's Roast Chicken with Pesto Spring Veggies

Ready in 60 minutes • Serves 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, October 20, 2019.
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Ingredients

Chicken & Veggies

  • 1 butterflied chicken
  • 1 Tbsp mustard
  • 800g potatoes, diced 2cm
  • 1 parsnip, diced 2cm
  • 1 red onion, diced 2cm

Gravy

  • 2 Tbsp butter
  • 1 pack gravy spices
  • 1 1/2 cups water

Greens

  • 1 bunch asparagus, woody ends trimmed
  • 250g frozen peas
  • 1 pack garden pesto

Steps

  1. Preheat oven to 220°C. Bring a pot of salted water to the boil. Prep chicken & veggies. Pat chicken dry and place on a lined oven tray, skin side up. Rub with mustard and season well. Place veggies on tray around chicken, drizzle with oil and season.
  2. Cook chicken & veggies. Roast chicken and veggies on middle-upper rack of oven for about 40 minutes, until chicken is cooked through and veggies are tender. Rest, covered.
  3. Make gravy. Place butter and gravy spices in a pot and heat on low-medium. When butter has melted, cook for about 2 minutes, stirring, until combined. Slowly add water measure and cook for 5 minutes, stirring, until gravy has thickened. Set aside covered, to keep warm. Once chicken has cooked, add any resting juices to gravy and cook on medium heat for about 1 minute, until hot. Season to taste.
  4. Prep & cook greens. Cook greens in boiling water for about 3 minutes, until bright green and tender. Drain well and return to pot along with pesto. Mix to combine and season to taste.
  5. Serve roast chicken and veggies with pesto greens and gravy.

Nutritional Information

Energy 2431 kj
581 kcal
Protein 34.3g
Carbohydrate 40.2g
Fat 30.3g