Roast Chicken with Turnips, Cider and Bacon
Sounds posh but it’s not! You can leave out the cider, almonds and spinach to make this a regular, delicious family dinner but keep them in to treat yourself and your friends when they come round. I love to eat this with some crisp roast potatoes.
Ps. you can use olive oil or a mixture of sunflower oil and butter in place of rapeseed oil if you wish.
- Preheat the oven to 200°C/180°fan/gas mark 6.
- Place the turnip in a large roasting tray with the chicken on top.
- Drizzle the rapeseed oil over the chicken then season with salt and pepper.
- Pour the cider into the roasting tray then cook for 45 minutes.
- Once the 45 minutes are up, turn the heat down to 180°C/160°fan/gas mark 4, and cook for a further 20 minutes.
- Add the bacon to the turnips and put in the oven for another 20 minutes.
- When crisp and golden, transfer the chicken to a chopping board or plate to rest for five minutes.
- Add the spinach, salt and pepper to the turnips and heat altogether in a pot over a medium heat until the spinach starts to wilt.
- Carve the chicken and serve with the mix of vegetables from the pan, and, be sure to spoon any syrupy cider juice over the chicken.
- Lastly scatter your crisp salty almonds over the top for that final flourish.