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    Roast chicken with cream cheese and vegetables

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    Roast chicken with cream cheese and vegetables

    • Preparation time: 15 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 4


    • 4 leeks, cut into 2cm rounds
    • 750g essential Waitrose carrots, halved if thick and cut into 5cm lengths
    • 8 thyme sprigs
    • 2 tbsp olive oil
    • 6 chicken legs
    • 125g Boursin cream cheese
    • 200g essential Waitrose smoked British bacon lardons


    1. Preheat the oven to 220C, gas mark 7. Put the leeks and carrots in a large roasting tin. Scatter with the thyme sprigs, drizzle with 1 tbsp olive oil and season generously. Roast for 15 minutes.
    2. Meanwhile, carefully loosen the skin of one chicken leg with your fi ngers, then rub 1 tsp Boursin between the skin and flesh. Repeat with each of the remaining legs. Season.
    3. Sit the chicken legs on the roasting vegetables. Scatter over the lardons, drizzle with the remaining olive oil and reduce the oven temperature to 190C, gas mark 5. Roast for 45 minutes, or until the chicken is cooked through. Test it by piercing the flesh with a knife – if the juices run clear, with no signs of pink, the chicken is ready. Remove from the oven, let the chicken rest for 5–10 minutes, then serve with the vegetables and the sauce created by the melted cheese.
    4. Once cooled to room temperature, store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

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