HERBY DRESSED TURNIPS & ROAST CHICKEN

Herby dressed turnips & roast chicken image

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

Provided by Barney Desmazery

Time 2h

Number Of Ingredients 10

Previous Next

Ingredients

1 small chicken , about 1.5kg
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
100ml white wine
300ml chicken stock

Steps:

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.
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.
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.

Nutrition Facts : Calories 634 calories, Fat 40 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 53 grams protein, Sodium 0.86 milligram of sodium