US ($)

Trending Now

clear search
UP TO 60% OFF SALE | SHOP NOW
UP TO 60% OFF SALE | SHOP NOW

ROAST
CHICKEN AND
ROOTS WITH
PERSILLADE

Cutting down eating meat doesn't have to mean compromising on home comforts. In this recipe from Annie Bell's new cookbook, Eat to Save the Planet, a roast chicken lunch can be delicious, healthy and good for the planet.

ROAST CHICKEN AND ROOTS WITH PERSILLADE
ROAST CHICKEN AND ROOTS WITH PERSILLADE

Cutting down eating meat doesn't have to mean compromising on home comforts. In this recipe from Annie Bell's new cookbook, Eat to Save the Planet, a roast chicken lunch can be delicious, healthy and good for the planet.

Hobbs'Detail shot of Signne Johnson's Spicy miso ramen

INGREDIENTS
Serves 4

  1. FOR THE ROAST CHICKEN AND VEGETABLES
  2. 500g celeriac, skin cut off and sliced into 1–2cm (½–¾in) thick chips
  3. 400g beetroot, trimmed and cut into wedges 400g carrots, trimmed and cut into two shorter lengths and into 1–2cm (½–¾in) thick chips
  4. 4 tbsp extra virgin olive oil
  5. Sea salt and freshly ground black pepper
  6. 4 skin-on, bone-in free range chicken thighs (approximately 600g)
  7. ½ tsp finely grated lemon zest, plus juice of 1 lemon
  8. 75g black or green lentils
  9. Japanese dried nori seaweed, to serve (optional)

FOR THE PERSILLADE

  1. 20g fresh flat-leaf parsley leaves, finely chopped
  2. 2 garlic cloves, peeled and finely chopped
A delicious chicken roast chicken

METHOD

  1. No need to peel the veggies here. You can also roast drumsticks in lieu of the thighs; allow a couple per person. The veggies make for a gorgeous blast of colour and of flavour – one-pan cooking at its best
  2. 1.
    Preheat the oven to 210°C (fan 190°C/gas mark 6). Arrange the vegetables in a large roasting tin that will hold them in a crowded single layer. Drizzle 3 tablespoons of oil over the vegetables, season and toss to coat. Roast for 30 minutes, then turn them, toss the chicken pieces with the remaining oil, season and tuck skin-side up between the veggies.
  3. 2.
    Drizzle over the lemon juice and roast for another 40–45 minutes until golden.
  4. 3.
    Meanwhile, bring a medium pan of water to the boil and cook the lentils for about 25 minutes or until just tender, then drain. For the persillade, combine the parsley, garlic and lemon zest in a small bowl.
  5. 4.
    Place the chicken on four plates. Stir the lentils into the veggies and spoon this beside the chicken, and scatter with the persillade.
HOW TO EAT TO SAVE THE PLANET WITH ANNIE BELL

HOW TO EAT TO SAVE THE PLANET
WITH ANNIE BELL

If you're looking to make meaningful changes this year, your health and the environment are a great place to start. Annie Bell shares how to do both through her cookbook Eat to Save the Planet.

READ NOW

HOW TO EAT TO SAVE THE PLANET
WITH ANNIE BELL

If you're looking to make meaningful changes this year, your health and the environment are a great place to start. Annie Bell shares how to do both through her cookbook Eat to Save the Planet.

READ NOW
HOW TO EAT TO SAVE THE PLANET WITH ANNIE BELL
Back to top