Basting your roast chicken with creamy macadamia milk is a great dairy-free way to achieve fall-off-the-bone tender meat that shreds with each forkful
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 90 minutes |
| Serves | 4 |
| Cuisine | British |
| Diet | Healthy |
| Preparation | Moderate |
| Calories | 1267 |
| Fat | 86.1g |
| Saturates | 24.2g |
| Protein | 74.7g |
| Carbs | 33.6g |
| Sugars | 12.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 190ºC, gas mark 5.
Season the chicken well with salt and pepper.
Place an oven-proof pot over a high heat. Melt the butter in the saucepan. Add the chicken and brown on all sides until golden. Remove the chicken from the pot.
Halve the leeks. Zest and juice the lemons.
Place the leeks in the bottom of the pot along with the sage, lemon zest and juice, garlic and macadamia milk.
Return the chicken to the pot. Place in the oven and roast for 1 hour 30 minutes, basting with the nut milk every 20-30 minutes.
Sprinkle with the macadamia nuts 5 minutes before the roasting time ends.
Remove from the oven and allow to rest for 10 minutes before serving.
