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Roast chicken with peas and bacon
Roast chicken with peas and bacon
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Succulent golden chicken with meaty peas and creamy mashed parsnip, perfect for a cozy winter dinner.
Ingredients:
  • 15g butter
  • 2 chicken breast fillets, skin on (see Notes)
  • 1 onion, finely chopped
  • 4 bacon rashers, rind removed, chopped
  • 20.00 ml plain flour
  • 150ml chicken style liquid stock
  • Juice of 1 orange
  • 100g frozen peas, defrosted
  • 40.00 ml chopped flat-leaf parsley
  • Mashed parsnip, to serve
Instructions:
  • Preheat the oven to 200°C. In a large frypan over medium heat, heat oil and butter. Add chicken skin-side down and cook until golden, about 2-3 minutes. Transfer the chicken to a baking tray, skin-side up, and roast for 10-15 minutes.
  • Return the pan to the heat, add the onion, and fry for 1 minute. Next, add the bacon and cook for 2 minutes until the onion is golden and the bacon is crisp. Add the flour and stir for 1 minute. Pour in the stock and juice, cook while stirring for 1-2 minutes until thickened. Season the mixture, add the peas, and heat for an additional minute. Stir in the parsley, then add back the chicken to coat in the sauce. Serve the dish on a bed of mashed parsnip and spoon over the remaining sauce.

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