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£4.76 each est.Price per unit
£8.50/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200oC, gas mark 6. Put the chicken, onions and tomatoes in a large roasting tin, in a single layer. In a small bowl, mix 2 tbsp oil with the paprika; season and drizzle over the chicken and veg. Toss to coat, leaving the chicken skin-side up. Add the garlic to the tin, then roast for 25 minutes. Pour in the stock (avoiding the chicken skin); return to the oven for a further 10 minutes.
Meanwhile, in a bowl, mix together the parsley, hazelnuts, lemon zest and juice with the remaining 1⁄2 tbsp oil. When the traybake is cooked, remove the garlic and squeeze it out of its skin into the bowl with the parsley mixture; mash to combine, then season.
Transfer the chicken to a plate, stir the grains through the vegetables in the tin, then put the chicken back on top. Return the traybake to the oven for a final 5 minutes or until the chicken is cooked, the juices run clear and no pink meat remains. Scatter over the hazelnut and parsley mixture to serve.
Typical values per serving when made using specific products in recipe
Energy | 3,587kJ/ 859kcals |
---|---|
Fat | 47g |
Saturated Fat | 8.5g |
Carbohydrates | 54g |
Sugars | 13g |
Fibre | 13g |
Protein | 48g |
Salt | 1.8g |
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