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This quicker method of roasting a chicken ensures it is succulent and
Hunker down this autumn with warming recipes from The Farm Kitchen, a gorgeous new recipe book that celebrates the seasons, by Abby Allen of Pipers Farm in Devon.
A chicken and spuds one-pot gets a twist with spicy chorizo and paprika. Toss the potatoes in the lovely, smoky roasting juices so they’re extra-crunchy. ■ Serves 6 ■ Prep 20 mins plus resting ■ Cook
Turn your roast into a spicy, fragrant, fuss-free masterpiece!
Enjoy the best of the season for less – with five days of dinners for just £20
Ingredients (Serves 4) 125 g sweet potatoes1 small parsnip1 small onionSmall chicken breast filletSalt and black pepper1-2 tsp olive oil35 g baby spinach15 g rocket1 tomato1 tbsp olive oil½ tsp balsam
The trouble with a traditional roast chicken (or any whole roasted bird) is that the legs and breast have different cooking times, resulting in either an overcooked breast (if you want tender leg meat
