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Preheat the oven to 220 degrees C, gas mark 7. Put the unpeeled garlic cloves, beetroot, parsnips and shallots in a large roasting tin, season and toss with ½ tbsp oil. Roast for 35 minutes, turning halfway through, until lightly caramelised and tender.
Meanwhile, tear the bread into 3cm chunks, lay on a chopping board or plate and rub with the peeled garlic clove, then set aside to dry out a little. Coat the chicken in ½ tbsp oil and put on a baking tray. Roast below the vegetables for the final 10 minutes of cooking time. Carefully remove the garlic cloves from the roasting tin (set aside), then add the kale. Add the bread chunks to the chicken and cook both trays for a further 10 minutes, until the kale is tender and the chicken is thoroughly cooked, the juices run clear and there is no pink meat. Shred the chicken using two forks.
In a small bowl, mix the remaining 1 tbsp oil with the vinegar. Squeeze the roast garlic cloves from their skins into the dressing, then mash with a fork; season. Add the chicken, bread and dressing to the vegetables and toss together. Leave to sit for 5 minutes to absorb the juices. Scatter over the basil then serve.
Typical values per serving when made using specific products in recipe
Energy | 2,110kJ/ 503kcals |
|---|---|
Fat | 18g |
Saturated Fat | 3.7g |
Carbohydrates | 43g |
Sugars | 14g |
Fibre | 10g |
Protein | 36g |
Salt | 0.8g |
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