Roast Chicken with Braised Cavolo Nero & Leeks

PREP: 15 minutes
COOK: 1.45 hours
Skill Level: Easy

Nutrition Info (Per Serving)

615 kcals Energy
12g Carbohydrate
67g Protein
4.1g (of which Sugar)
32g Fat
6.7g Fibre
8.4g (of which Saturated Fat)
1.6g Salt


1 whole chicken, approx. 1.5 kg

Drizzle olive oil

2 leeks, cut into 1cm slices 

200g pack thick cut cavolo nero

400g cannellini beans, drained and rinsed

300ml chicken stock

2 tsp Dijon mustard 


1. Preheat the oven to 200oC, gas mark 6.

2. Place the chicken in a large roasting tin, season and drizzle with oil. Roast for 30 minutes.

3. Remove the chicken and add the leeks, cavolo nero, beans, stock and mustard to the tin and stir well to mix. Place the chicken on top and roast for a further 1 hour or until the chicken is cooked through.

Cooking Tips

Try using kidney beans or chick peas instead of cannellini beans. Great served with creamy mash.

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