Midweek Roast Chicken, with Cavolo Nero & Sweet Potato Hasselbacks


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A delicious and healthy way to feed a family of four. In our house a whole chicken works perfectly, Tris and Toby love the breast meat, while Charlie and I enjoyed the legs. As always, don’t waste the delicious lemony, garlicky jus at the bottom of the pan, use it as a gravy and drizzle over your meal.

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Serves 4

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INGREDIENTS

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1 medium chicken

1 lemon

4 garlic cloves - 1 crushed 3 roughly chopped

1 chilli - finely chopped

200g cavolo Nero - chopped and tough stems removed

4 sweet potatoes

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Dressing

1 clove garlic crushed

1 chilli finely chopped

2 tablespoons chopped coriander

2 teaspoons Willy’s Cider Vinegar

2-3 tablespoons olive oil

Salt and pepper

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METHOD

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Pre heat the oven to 200 degrees. Slice the lemon in half. Squeeze 1/2 into the cavity and put what’s left in there too. Now add 3 cloves of roughly chopped garlic to the cavity. Season the chicken generously and cover with foil, making sure the foil is lose and not touching the chicken. Roast for 45 minutes, remove the foil and roast for another 45 minutes. Leave to rest somewhere warm for 20 minutes before carving.

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CAVOLO NERO

Steam the Cavolo Nero for 5-7 minutes until tender. Drain and pour 1/3 of the dressing over the Cavolo Nero. Stir.

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SWEET POTATO HASSELBACKS⠀⠀⠀⠀⠀⠀⠀⠀⠀

Slice the potatoes (not all the way through) as close together as you can - aim for 3 mm apart. Drizzle with olive oil and sprinkle generously with salt. Roast at 200 degrees for 50-60 minutes. ⠀⠀

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Shake the dressing ingredients together in a jam jar. Drizzle the potatoes with 2/3 of the dressing while hot.

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