PERinaise Sunday Roast
Prep: 15 mins
Cook: 1 hr
Cook: 1 hr
4
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.
PERi-PERi FLAVOURS
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A mere hint of heat but a tidal wave of flavour.
Where to find us
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Hits the spot without scalding your tonsils.
Where to find us
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Hits the spot without scalding your tonsils.
Where to find us
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Highly combustible - proceed with caution.
Where to find us
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Like tackling a ferociously fiery dragon.
Where to find us
