Herby dressed turnips & roast chicken

Herby dressed turnips & roast chicken

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Cooking time

Prep: 20 mins Cook: 1 hr, 40 mins

Skill level

Easy

Servings

Serves 4

Turn humble root veg into an unusual, flavour-packed side dish for your weekend roast

Nutrition and extra info

Nutrition info

Nutrition

kcalories
634
protein
53g
carbs
14g
fat
40g
saturates
10g
fibre
7g
sugar
12g
salt
0.86g

Ingredients

  • 1 small chicken, about 1½ kg
  • 5 tbsp olive oil, plus extra for rubbing
  • 2 garlic bulbs, separated into cloves
  • 3 tbsp red wine vinegar
  • 6 turnips, peeled, halved and cut into wedges
  • large handful flat-leaf parsley, roughly chopped
  • small handful capers, roughly chopped
  • small bunch watercress

For the gravy

  • 100ml white wine
  • 300ml chicken stock

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Method

  1. Heat oven to 200C/180C fan/gas 6. Rub the chicken all over with oil and season with salt and pepper. Place in a roasting tin and roast for 1 hr. Scatter the garlic around the chicken and toss in the juices. Return the chicken to the oven for 30 mins more until it is cooked and garlic is soft.
  2. Place the chicken on a board to rest. Squeeze all the garlic cloves out of their skins and pound to a paste with a mortar and pestle. Mix with the 5 tbsp oil and the vinegar, then set aside. Make the gravy by adding the white wine to the roasting tin and bubbling down. Add the chicken stock, then pass the gravy through a strainer into a gravy boat.
  3. Boil the turnips in salted water for 6 mins until just cooked with a slight crunch. Toss them through the garlicky dressing with the parsley and capers, seasoning to taste. Joint the chicken, scatter with watercress, and serve with the herby turnips on the side.

Recipe from Good Food magazine, November 2009

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Comments

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eleanormayo's picture
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We had this for dinner last night and it was delicious! I used slightly less oil and vinegar than stated in the dressing and added a teaspoon of dijon mustard. I also put a tablespoon of the dressing (before adding the pasley & capers) into the roasting tin when making the gravy to mingle all the flavours together. I served it with crusty olive bread and was fab. Only tip for furture attempts, is not to bother with really small cloves of garlic as not much came out of them after roasting, whereas the plump ones yielded lost of lovely squished garlic.

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