Classics are classic for a reason. What could be more traditional or more delicious than crispy-skinned roast chicken? But there's always room for improvement and André has added a HelloFresh twist with a fragrant rosemary glaze. Paired with fluffy mash and buttery leeks, it's not only classic but classy too!
Chicken Stock Pot
Tracklements Rosemary Jelly
Netherend Butter Unsalted(ContainsMilk)
Preheat your oven to 180°C. Put a large saucepan of water with a pinch of salt on to boil for the potato and boil your kettle. Chop the potato (no need to peel!) into 2cm chunks. Remove the root and dark green top from the leek and cut into 1cm thick rounds. Remove the root from the spring onion and thinly slice. Dissolve the stock pot in a jug of boiling water (amount specified in ingredient list) - we'll use it later.
Heat a frying pan on medium heat and add half the butter and the leek. Season with a good pinch of salt and pepper. Cook until softened, 3 mins. Stir frequently to make sure it doesn’t burn. Add two-thirds of the stock to the leek, stir to combine, then transfer the leek and stock mix to a lined baking tray. Leave to the side. Wipe the pan clean with kitchen paper.
Season the chicken with salt and pepper. Heat a splash of oil in the now empty frying pan over high heat. Lay in the chicken skin-side down and cook until browned, 5 mins. Turn and cook the flesh side for 2 mins. Transfer the chicken (skin-side up) to the baking tray with the leek. Roast on the top shelf of your oven for 15-17 mins. Tip: The chicken is cooked when it is no longer pink in the middle. Keep the pan for later.
Meanwhile, add the potato to your pan of boiling water. Cook the potato for 15-20 mins. Tip: The potato is cooked when you can easily slip a knife through. Once cooked, drain in a colander, allow to steam dry for a few mins, then pop back in the pan. Add the spring onion and the remaining butter. Mash and season to taste with salt and black pepper. Keep warm with the lid on.
When the chicken is cooked, remove from your oven and leave to rest for a couple of minutes. Warm the rosemary jelly in your frying pan on low heat until it melts, then add the remaining stock. Bring to the boil then remove from the heat.
Spoon a generous amount of mash onto each plate and serve the buttered leek alongside (leave any excess liquid behind). Top with the chicken and spoon over the rosemary glaze. Enjoy!