Spring Greens Roast Chicken
Serves 2
Ingredients
3 leeks, finely sliced
300g frozen peas
1 garlic clove, minced
60ml chicken stock
2 tbsp extra virgin olive oil, divided
Salt and pepper, to taste
Handful of fresh dill
2 chicken Marylands (or your preferred cut)
Method
Preheat oven to 200°C. In a large baking dish, combine the leeks, peas, and minced garlic. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and mix well. Pour in the chicken stock.
Season the chicken Marylands with salt and pepper. Place them on top of the vegetable mixture, scatter fresh dill over everything, and drizzle the chicken with olive oil. Massage the oil into the chicken for even coating.
Place the baking dish in the oven and roast for 35-45 minutes, stirring the vegetables halfway through. Roast until the chicken reaches an internal temperature of 75°C in its thickest part.
Once cooked, remove from the oven. Finish with a squeeze of lemon juice, a sprinkle of fresh dill, and an extra drizzle of olive oil. Serve and enjoy!
