Roast Chicken and Veggies | Alfie Cooks

Alfie Cooks

Name: Roast Chicken and Veggies
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 1
Ingredients: Squash; Cal-Organic Farms Organic Green Kale Bunch; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Morton Iodized Salt, 26 Ounce; O Organics Tarragon; Land O Lakes Butter, with Olive Oil & Sea Salt; Elephant Garlic; Nestle Table Cream; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Green Savoy Cabbage; Chicken Breast Skewer; Japanese Sweet Potato; Cebollitas Bunch; Organic Yellow Spring Onions; Carrot; Slap Ya Mama Cajun Seasoning

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Roast Chicken and Veggies

Serves 120 mins prep45 mins cook

A hearty and healthy roast chicken dish with various flavorful sides, perfect for sunny summer days. The dish includes pan-fried chicken breast seasoned with salt, pepper, and garlic, served with roasted carrots, creamy leeks, sweet potato mash, and roasted crispy kale.

0 servings

What you need

squash

Cal-Organic Farms Organic Green Kale Bunch

bunch kale

pepper

tsp salt

bunch tarragon

Land O Lakes Butter, with Olive Oil & Sea Salt

tbsp butter

clove garlic

fl oz single cream

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

tbsp olive oil

head savoy cabbage

chicken breast

sweet potato

onion

bunch spring onion

carrot

tsp cajun seasoning

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Instructions

1: Pan fry the chicken breast in olive oil until browned, then roast for another 15-20 minutes.

2: Boil carrots for 10 minutes, then roast for another 15-20 minutes.

3: Slice and dice leeks, then fry them off with spring onions, garlic, and butter. Add single cream to thicken.

4: For savoy cabbage, sauté with garlic, butter, and Philadelphia for creaminess.

5: Prepare a mash of sweet potato, carrot, and squash.

6: Roast onion and crispy kale for a second plate.

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