Herby dressed turnips & roast chicken

Herby dressed turnips & roast chicken

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(1 ratings)

Prep: 20 mins Cook: 1 hr, 40 mins


Serves 4
Turn humble root veg into an unusual, flavour-packed side dish for your weekend roast

Nutrition and extra info


  • kcal634
  • fat40g
  • saturates10g
  • carbs14g
  • sugars12g
  • fibre7g
  • protein53g
  • salt0.86g


  • 1 small chicken, about 1½ kg



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 5 tbsp olive oil, plus extra for rubbing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic bulbs, separated into cloves



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 3 tbsp red wine vinegar
  • 6 turnips, peeled, halved and cut into wedges



    Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…

  • large handful flat-leaf parsley, roughly chopped
  • small handful capers, roughly chopped
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • small bunch watercress



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

For the gravy

  • 100ml white wine
  • 300ml chicken stock


  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.

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Comments, questions and tips

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24th Jul, 2011
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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