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£2.60/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat oven to 200°C, gas mark 6. Cook the carrots in a pan of boiling water for 5 minutes; drain.
Place the chicken, carrots and leek in a roasting tin. Mix together the mustard, Worcestershire sauce and maple syrup, season and toss with the chicken and vegetables. Roast for 20-25 minutes or until the chicken is cooked through with no pink meat.
Meanwhile, cook the parsnips in a pan of boiling water for 15 minutes or until tender; drain. Return the parsnips to the pan and add the piri piri rub with 1 tbsp juices from the chicken and cook for 30 seconds. Mash, season and serve with the chicken on top.
Typical values per serving when made using specific products in recipe
Energy | 1,961kJ/ 463kcals |
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Fat | 7g |
Saturated Fat | 1.4g |
Carbohydrates | 50.6g |
Sugars | 27g |
Fibre | 16.6g |
Protein | 49.5g |
Salt | 1.4g |
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