Roast Chicken with Mustard Leeks

• 1whole chicken, about 2.1 kg
• 450 gtrimmed leeks, cut into thick rounds
• 1.1 kgpotatoes, cut into 4 cm pieces
• 550 gcarrots, cut into thick batons
• 35 mlolive oil
• 40 gDijon mustard
• 425 mlchicken stock
• 20 mlcider vinegar
• 6 gtarragon leaves, finely chopped
• Fine salt, as needed
• Black pepper, freshly ground

Method

1. 1Heat the oven to 200°C/180°C fan. Put the potatoes, carrots and leeks in a deep roasting tin large enough to hold them around the chicken. Toss with 20 ml oil and a little salt.
2. 2Pat the chicken dry. Rub with the remaining 15 ml oil and season the skin. Set it breast-side up among the vegetables, leaving the skin exposed.
3. 3Mix the mustard with the stock and pour around the bird. Roast for 1 hour 40 minutes to 1 hour 45 minutes, turning the vegetables halfway. Add a little hot water if the tin starts to dry out.
4. 4Check the thickest part of the thigh, away from bone, reaches 75°C for 30 seconds. The juices should run clear. Cook longer if needed; loosely cover the breast if it browns too quickly.
5. 5Move the chicken to a board and rest for 20 minutes. Keep the vegetables warm in the turned-off oven. Spoon obvious excess fat from the tin juices without removing the stock beneath.
6. 6Stir the vinegar and chopped tarragon into the hot pan juices, scraping up the browned edges. Taste before adding salt and pepper, then add the juices from the resting chicken.
7. 7Carve into six portions and divide the potatoes, carrots and leeks between plates. Spoon over the mustard juices.

Per serving

kcal

252

protein

6.4g

fibre

8.3g

carbs

44.2g

fat

6.5g