PERINAISE SUNDAY ROAST- NANDO'S

Prep: 15mins Cook: 1hr

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)

PREPARATION
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.