Roast Chicken with Confit Leeks and Cumin Carrot Purée
Roast chicken is a real family favourite. Try adding some lemon or garlic to the basting butter for the most wonderful aromas and flavour.
4 people
150 minutes
25 minutes
Ingredients
- 1 pinch Black Pepper
- 100 g Butter plus extra
- 1 - Lemon zest only, cut in half
- 0.5 - Onion diced
- 1 large SuperValu Free Range Whole Chicken
- 225 g SuperValu Fresh Breadcrumbs
- 2 tbsp SuperValu Fresh Sage parsley, thyme and/or rosemary
- 1 pinch SuperValu Salt
Confit Leeks
-
1
pinch
Black Pepper
-
50
g
Butter
-
2
-
Leek
thinly sliced
-
1
pinch
SuperValu Salt
-
75
ml
White Wine
Cumin Carrot Purée
-
1
pinch
Black Pepper
-
30
g
Butter
diced
-
6
-
Carrots
chopped
-
1
tsp
Ground Cumin
-
1
tbsp
Olive Oil
-
1
pinch
SuperValu Salt
Method
- Melt the butter in a saucepan over a medium heat and add the diced onion. Cook for 3 to 4 minutes, until softened. Remove from the heat and add the breadcrumbs, lemon zest, chopped herbs and seasoning. Allow to cool fully before using.
- Preheat the oven to 200°C/gas mark 6.
- Stuff the cavity of the chicken with the cold stuffing, then add half a lemon to keep the stuffing in place and for additional flavour. Place the chicken into a roasting tray. Loosen the skin and gently massage a little extra butter directly onto the breasts under the skin. Season with salt and pepper.
- Roast the chicken in the oven for 15 to 20 minutes, then reduce the oven temperature to 170°C/gas mark 3 and cook for 1 hour more, until the juices from the chicken run clear. Remove from the oven and allow to rest for 5 minutes.
- Meanwhile, place the carrots on a tray, drizzle with the olive oil and season with salt and pepper. Place in the oven with the chicken and roast for 30 to 40 minutes, until softened. Transfer to a blender or food processor and blitz until smooth. Add the butter, cumin and seasoning and pulse once more to combine. Set aside until needed.
- While the chicken is resting, cook the leeks. Melt the butter in a pan over a medium heat, then add the leeks and white wine and season well with salt and pepper. Sauté the leeks, covering with a lid, for 3 to 4 minutes, until just softened.
- Carve the chicken and serve with the carrot purée and confi t leeks and a few boiled potatoes if desired.
