Roast Chicken with Peas and Bacon
This chicken recipe is tender, moist and full of flavour. It's perfect for a hearty winter meal!
- 55 min
- Moderate
- 3 Portions
Ingredients
Parsnip 20 g
Olive Oil 20 ml
Butter 15 g
Chicken 260 g
Onion 150 g
Bacon 160 g
Flour 20 g
Chicken Stock 150 ml
Orange Juice 80 ml
Peas 100 g
Parsley 10 g
Instructions
1. Preheat the oven to 200C.
2. Peel and cut the parsnip, add to water and boil for 15 minutes. Once done, mash the parsnip until smooth and leave to one side.
3. Heat the oil and butter in a large pan, add the chicken, skin-side down, and cook for 2-3 minutes, until golden. Transfer the chicken to a baking tray (skin side up) and roast for 15-20 minutes.
4. Return the pan to the heat, add the onion and fry for 1 minute. Add the bacon to the pan and fry until the bacon is crisp.
5. Next add the flour, stirring continuously. Allow to cook for 1-2 minutes.
6. Add the stock and orange juice and cook until the sauce starts to thicken.
7. Add the peas and stir in the parsley, ensuring the mixture is well combined.
8. Return the chicken to the pan to cover with the sauce.
9. Serve the chicken on mashed parsnip, and spoon any remaining sauce over the top.
