PERinaise Sunday Roast

Prep: 5mins

Cook: 1hr

Spruce up your Sunday roast with a squeeze of something smooth and creamy. Roast chicken glazed in PERinaise served with fluffy PERinaise-infused mash potatoes.
As they say, winner winner…

INGREDIENTS

FOR THE CHICKEN::

45g PERinaise (choose your flavour)

Whole Chicken medium size

15ml Rapeseed oil

500g Carrots

500g Parsnips

1 Red onion (diced)

FOR THE MASH::

75g PERinaise (choose your flavour)

1kg of potatoes (peeled and roughly diced)

METHOD

Step 1

Preheat the oven to 170°c Fan assisted. Chop the vegetables into small sticks and place in a roasting tray and toss with oil and a pinch of salt.

Step 2

Put chicken on top of the diced vegetables and rub over the PERinaise. Bake for 1 hour or until cooked through and the juices run clear.

Step 3

Meanwhile, chop potatoes and boil in a large saucepan until tender.

Step 4

Mash the potatoes then mix in the PERinaise (75g).

Step 5

Remove the chicken from oven and sprinkle with parsley and serve with the mashed potatoes and the roasted vegetables.

PERinaise Sunday Roast

INGREDIENTS

METHOD

Step 1

Step 2

Step 3

Step 4

Step 5

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PERinaise Sunday Roast

INGREDIENTS

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