ROAST CHICKEN & ROOTS WITH LEMON & POPPY SEED SAUCE

Roast chicken & roots with lemon & poppy seed sauce image

A simple but vibrant traybake for two - the creamy, bright orange sauce lifts the dish with citrus and paprika flavours

Provided by Cassie Best

Categories Dinner

Time 55m

Number Of Ingredients 12

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Ingredients

2 chicken legs
1 tbsp olive oil , plus 1 tsp for the sauce
6 carrots , cut into long chunky pieces
2 large beetroot , cut into wedges
1 shallot , finely chopped
1 tbsp poppy seeds
1 tsp sweet paprika
200ml chicken stock (made from ½ a stock cube)
1 tbsp clear honey
zest 1 lemon , plus juice of ½
150ml pot soured cream
½ small pack parsley

Steps:

Heat oven to 200C/180C fan/gas 6. Put the chicken on a large baking tray, drizzle with 1 tsp oil and season well. Cook for 20 mins.
Toss the veg in the remaining 2 tsp oil and some seasoning, scatter around the chicken and return to the oven for 30 mins.
Meanwhile, prepare the sauce. Heat the remaining 1 tsp oil in a pan, add the shallot and poppy seeds, and cook for 5 mins. Add the paprika, chicken stock, honey, lemon zest and juice, and simmer until the liquid has reduced by half. Add the soured cream and some seasoning, bubble for 2 mins, then add half the parsley and keep warm until the chicken is ready. Remove the chicken and veg from the oven, scatter with the remaining parsley and serve with the sauce.

Nutrition Facts : Calories 576 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 36 grams sugar, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 1.3 milligram of sodium