Zesty Zahtar Roast Chicken and Red Wine Jus
with Herby Roast Potatoes and Vichy Style Veg
This Zesty Zahtar Roast Chicken and Red Wine Jus is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3
Garlic Clove
1
Lemon
1
Za'atar
1
Whole British Chicken
450
Potatoes
1
Chives
150
Chantenay Carrots
½
Red Chilli
15
Pomegranate Molasses
22
Red Wine Jus Paste
(Contains Sulphites, Celery)
30
Unsalted Butter
(Contains Milk)
150
Sugar Snap Peas
Not included in your delivery
2
Oil for the Chicken
1
Plain Flour
150
Water for the Sauce
½
Sugar
75
Water for the Veg
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Peel and grate the garlic (or use a garlic press). Zest and halve the lemon.
In a small bowl, add the garlic, half the lemon zest and juice, oil for the chicken (see ingredients for amount), zahtar and plenty of salt and pepper.
Snip the string holding the chicken legs together, remove and discard. Transfer the chicken to a baking tray and rub with the zesty zahtar oil. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Roast the chicken on the middle shelf of your oven for 60/75 mins depending on size. IMPORTANT: The chicken is cooked when the juices from the thigh run clear and there is no pink meat.
Meanwhile, bring a large saucepan of water with 1/2 tsp salt to the boil. Peel and chop the potatoes into 4cm chunks.
Pour enough oil into a deep baking tray to cover the bottom and pop in the oven.
Boil the potatoes for 7-8 mins or until the edges are soft.
When ready, drain in a colander and sprinkle with salt and the flour (see ingredients for amount). Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil.
Roast on the top shelf until golden, 45-50 mins. Turn halfway through.
Meanwhile, roughly chop the chives. Trim the carrots and halve any large ones. Halve the chilli lengthways (see ingredients for amount), deseed then finely chop.
In a small saucepan, add the pomegranate molasses, red wine jus paste and water for the sauce (see ingredients for amount).
Pop the pan on medium heat and bring to the boil, stirring continuously. Once boiling, lower the heat and simmer until thickened, 5-6 mins.
While the jus simmers, clean out the (now empty) potato pan and pop on medium heat.
Melt in the butter, then add the carrots, water for the veg and sugar (see ingredients for both amounts).
Bring to the boil, then cover with a lid or foil and lower the heat. Simmer for 10-12 mins, then remove the lid and add the sugar snaps.
Cook until the liquid has evaporated and the veg is glazed, 3-4 mins, stirring occasionally.
Once the potatoes are cooked, stir through the chilli (add less if you don't like heat), half the chives and remaining lemon zest. Cut the remaining lemon into wedges.
Stir the remaining chives into the glazed veg, then taste and season with salt and pepper if needed.
Reheat the veg and jus if necessary, then carve the chicken and share between your plates. Serve with the veg and roast potatoes alongside. Finish with the red wine jus. Enjoy!
