PERinaise Sunday Roast
Spruce up your Sunday roast with a squeeze of something smooth and creamy. Roast chicken glazed in PERinaise served with fluffy PERinaise-infused mash potatoes.
FOR THE CHICKEN::
45g PERinaise (choose your flavour)
Whole Chicken medium size
15ml Rapeseed oil
1 Red onion (diced)
FOR THE MASH::
75g PERinaise (choose your flavour)
1kg of potatoes (peeled and roughly diced)
Preheat the oven to 170°c Fan assisted. Chop the vegetables into small sticks and place in a roasting tray and toss with oil and a pinch of salt.
Put chicken on top of the diced vegetables and rub over the PERinaise. Bake for 1 hour or until cooked through and the juices run clear.
Meanwhile, chop potatoes and boil in a large saucepan until tender.
Mash the potatoes then mix in the PERinaise (75g).
Remove the chicken from oven and sprinkle with parsley and serve with the mashed potatoes and the roasted vegetables.