We’ve come across this AMAZING one pot chicken recipe in Delicious magazine, and it is well worth a share. Simple and delicious, the beetroot, sweet potato, mascarpone, garlic and lemon zest create stunning pan juices.
Cooking time 35 Mins (prep time 30min)
150g mascarpone cheese
1 garlic clove, crushed
Grated zest of 1 lemon and the juice of 3 lemons
2 tbsp wholegrain mustard
3 tbsp clear honey
100ml dry white wine
2kg free-range Beech Ridge Farm Chicken (jointed)
500g beetroot, peeled and cut into 2cm dice
400g sweet potatoes, peeled and cut into 2cm dice
Olive oil for drizzling
Bunch of fresh dill, roughly chopped
Bunch of fresh basil, leaves torn
Heat the oven to 200°C/180°C fan/gas 6.
In a medium bowl, mix the mascarpone, garlic and lemon zest and season well.
In a separate small bowl, mix the lemon juice with the mustard, honey and wine.
Make a small incision in the side of each chicken piece, stuff with the mascarpone filling and put in a large roasting tray.
Arrange the beetroot and sweet potatoes around the chicken pieces, then drizzle over the honey mixture and a good glug of oil. Season well with salt and pepper.
Roast for 30-35 minutes until the chicken is golden and cooked and the veg are tender-crisp.
Scatter over the dill and basil.
Drain off the pan juices to use as a gravy.
Serve with extra steamed green veg the pan juices.