Farmhouse Roast Chicken
Farmhouse Roast Chicken
Garlic Mushrooms & Bacon, Spinach & Crème Fraîche Lentils
Ingrediënten
Serves 6 | Total 1 Hour 30 Minutes
- 1 x 1.5kg whole chicken
- 1 bulb of garlic
- 3 rashers of smoked streaky bacon
- 650 g mixed mushrooms
- 250 g baby spinach
- 2 x 400g tins of green lentils
- 100 g half-fat crème fraîche
- ½ a bunch of tarragon 10g
Instructies
- Preheat the oven to 180°C.
- Sit the chicken and garlic bulb in a large sturdy roasting tray, sprinkle with a pinch of sea salt and black pepper, drizzle with 1 tablespoon each of red wine vinegar and olive oil and rub all over the bird.
- Roast for 1 hour.
- Take the tray out of the oven and use tongs to move the chicken to a plate, laying the bacon over the breasts.
- Use a potato masher to squash and squeeze the soft garlic out of the skins in the tray, then toss the mushrooms in the juices, tearing any larger ones.
- Return the tray to the oven.
- Sit the chicken directly on the bars above and roast for another 20 minutes, or until everything is golden and cooked through.
- Use a slotted spoon to transfer the garlicky mushrooms to a serving platter, sitting the chicken on top to rest.
- Place the tray of juices on a high heat on the hob, add the spinach, then drain and add the lentils.
- Stir until the spinach has wilted, then, off the heat, ripple through the crème fraîche and season to perfection.
- Pick the tarragon leaves over the chicken, and serve it all together.
