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Recipe Of The Week - Roast Chicken With Garlic Sauce, Grilled Asparagus, Leeks & Blanched Spinach

24.11.2014

We’re sure you’ve guessed it – this is our quick, easy and amazingly delicious twist on the average roast chicken meal. The garlic sauce needs to be prepared in advance, click here for directions. By having the garlic sauce done in advance, it makes creating the dish ever so simple and straightforward. Any leftovers make for the perfect hassle free lunch the following day.

 

Ingredients

  • 1.6kg corn-fed, free-range chicken
  • 1 unwaxed lemon, halved
  • salt and freshly ground black pepper
  • 4 tbs extra virgin olive oil
  • 250g baby spinach, washed
  • 220g baby leeks, trimmed
  • 350g asparagus, trimmed

 

Serves 2, plus extra chicken for leftovers

 

Method

1. Heat the oven to 200C/gas mark 6

2. Squeeze the lemon over the chicken, rubbing the juice into the skin, then place the lemon halves inside the bird. Season and rub with 2 tbs olive oil

3. Place on a roasting tray, breast up, in the centre of the oven and cook: allow 45 minutes per kilo, plus 20 minutes, and turn the bird onto it’s breast after 45 minutes

4. Test the chicken by piercing the thickest part of its thigh with a sharp knife. If the juices run clear, it’s cooked

5. Once ready, transfer to a plate, cover with foil and rest for 10 minutes. Discard the fat and set aside 1 tbs of the juices

6. Whilst the chicken is cooking, bring two pans of unsalted water to the boil. Drop the spinach into one – within 30 seconds it will wilt

7. Drain the spinach into a colander and refresh under cold running water. Squeeze out the excess water, chop and set aside

8. Drop the baby leeks into the other pan. Cook for a minute, or until tender, then drain and cool

9. Add the asparagus to the same pan, boil for 4 minutes until tender, then drain and cool

10. Toss the asparagus and leeks in 1 tbs olive oil and season

11. Heat a griddle pan over a high heat. Cook the leeks and asparagus for a minute, turning regularly, until they’re flecked golden on all sides

12. At the same time, add the spinach to the pan with the chicken juices. Season, set over a medium heat and stir until hot

13. Serve the chicken with the vegetables and garlic sauce

 

The garlic in this recipe will help to maintain a healthy cholesterol level. Find out which other foods will do this too by clicking here.

Having your own shopping list and food planner is the easiest way to set yourself up with a healthy eating lifestyle. Download yours now by clicking here.

If you are part of a company and would like to find out more about our healthy eating services please call 0845 533 5302.

If you are an individual and are interested in our 12 week online healthy eating programme you can find out more - here. When you're ready you can login to My Healthy Eating Programme using the login button at the top and entering the code VIP10 into the register now box. The cost of the 12 week programme for an individual is £49.99 and we have corporate rates available upon request. 



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