Roast Chicken & Roast Veg with Whipped Garlic Parsley Fetta

Peel garlic and dice one clove and leave the other whole. Zest lemon and cut in half. Trim baby carrots. Pick parsley leaves and roughly chop, discarding stems.

Preheat the oven to 200C. Place potatoes in a microwave safe bowl with a little water and cover, cook for 7-8 minutes until soft. Place potatoes on a lined baking tray and gently smash. Season with olive oil and salt, bake for 20-25 minutes until crisp and golden.

Season chicken with oil, diced garlic, lemon zest, salt and a little parsley (saving the rest). Place chicken, cherry tomatoes, carrots and whole garlic clove on a lined baking tray. Season carrots and tomatoes with oil and salt. Roast for 20-25 minutes. Remove tomatoes, garlic and carrots and return the chicken to the oven. Grill on high for 5 minutes to crisp skin.

Add fetta, yoghurt, roasted garlic, most of the parsley and lemon juice from the lemon (to taste) to a jug. Blitz with a stick blender until smooth. Taste and season with salt.

Slice chicken. Divide whipped fetta between plates, spreading it at the bottom of the plate. Top with roasted baby carrots, cherry tomatoes and chicken. Garnish with pistachios and remaining parsley. Enjoy!

Peel garlic and dice one clove and leave the other whole. Zest lemon and cut in half. Trim baby carrots. Pick parsley leaves and roughly chop, discarding stems.

Preheat the oven to 200C. Place potatoes in a microwave safe bowl with a little water and cover, cook for 7-8 minutes until soft. Place potatoes on a lined baking tray and gently smash. Season with olive oil and salt, bake for 20-25 minutes until crisp and golden.

Season chicken with oil, diced garlic, lemon zest, salt and a little parsley (saving the rest). Place chicken, cherry tomatoes, carrots and whole garlic clove on a lined baking tray. Season carrots and tomatoes with oil and salt. Roast for 20-25 minutes. Remove tomatoes, garlic and carrots and return the chicken to the oven. Grill on high for 5 minutes to crisp skin.

Add fetta, yoghurt, roasted garlic, most of the parsley and lemon juice from the lemon (to taste) to a jug. Blitz with a stick blender until smooth. Taste and season with salt.

Slice chicken. Divide whipped fetta between plates, spreading it at the bottom of the plate. Top with roasted baby carrots, cherry tomatoes and chicken. Garnish with pistachios and remaining parsley. Enjoy!

Peel garlic and dice one clove and leave the other whole. Zest lemon and cut in half. Trim baby carrots. Pick parsley leaves and roughly chop, discarding stems.

Preheat the oven to 200C. Place potatoes in a microwave safe bowl with a little water and cover, cook for 7-8 minutes until soft. Place potatoes on a lined baking tray and gently smash. Season with olive oil and salt, bake for 20-25 minutes until crisp and golden.

Season chicken with oil, diced garlic, lemon zest, salt and a little parsley (saving the rest). Place chicken, cherry tomatoes, carrots and whole garlic clove on a lined baking tray. Season carrots and tomatoes with oil and salt. Roast for 20-25 minutes. Remove tomatoes, garlic and carrots and return the chicken to the oven. Grill on high for 5 minutes to crisp skin.

Add fetta, yoghurt, roasted garlic, most of the parsley and lemon juice from the lemon (to taste) to a jug. Blitz with a stick blender until smooth. Taste and season with salt.

Slice chicken. Divide whipped fetta between plates, spreading it at the bottom of the plate. Top with roasted baby carrots, cherry tomatoes and chicken. Garnish with pistachios and remaining parsley. Enjoy!

Peel garlic and dice one clove and leave the other whole. Zest lemon and cut in half. Trim baby carrots. Pick parsley leaves and roughly chop, discarding stems.

Preheat the oven to 200C. Place potatoes in a microwave safe bowl with a little water and cover, cook for 7-8 minutes until soft. Place potatoes on a lined baking tray and gently smash. Season with olive oil and salt, bake for 20-25 minutes until crisp and golden.

Season chicken with oil, diced garlic, lemon zest, salt and a little parsley (saving the rest). Place chicken, cherry tomatoes, carrots and whole garlic clove on a lined baking tray. Season carrots and tomatoes with oil and salt. Roast for 20-25 minutes. Remove tomatoes, garlic and carrots and return the chicken to the oven. Grill on high for 5 minutes to crisp skin.

Add fetta, yoghurt, roasted garlic, most of the parsley and lemon juice from the lemon (to taste) to a jug. Blitz with a stick blender until smooth. Taste and season with salt.

Slice chicken. Divide whipped fetta between plates, spreading it at the bottom of the plate. Top with roasted baby carrots, cherry tomatoes and chicken. Garnish with pistachios and remaining parsley. Enjoy!

Peel garlic and dice one clove and leave the other whole. Zest lemon and cut in half. Trim baby carrots. Pick parsley leaves and roughly chop, discarding stems.

Preheat the oven to 200C. Place potatoes in a microwave safe bowl with a little water and cover, cook for 7-8 minutes until soft. Place potatoes on a lined baking tray and gently smash. Season with olive oil and salt, bake for 20-25 minutes until crisp and golden.

Season chicken with oil, diced garlic, lemon zest, salt and a little parsley (saving the rest). Place chicken, cherry tomatoes, carrots and whole garlic clove on a lined baking tray. Season carrots and tomatoes with oil and salt. Roast for 20-25 minutes. Remove tomatoes, garlic and carrots and return the chicken to the oven. Grill on high for 5 minutes to crisp skin.

Add fetta, yoghurt, roasted garlic, most of the parsley and lemon juice from the lemon (to taste) to a jug. Blitz with a stick blender until smooth. Taste and season with salt.

Slice chicken. Divide whipped fetta between plates, spreading it at the bottom of the plate. Top with roasted baby carrots, cherry tomatoes and chicken. Garnish with pistachios and remaining parsley. Enjoy!

Peel garlic and dice one clove and leave the other whole. Zest lemon and cut in half. Trim baby carrots. Pick parsley leaves and roughly chop, discarding stems.

Preheat the oven to 200C. Place potatoes in a microwave safe bowl with a little water and cover, cook for 7-8 minutes until soft. Place potatoes on a lined baking tray and gently smash. Season with olive oil and salt, bake for 20-25 minutes until crisp and golden.

Season chicken with oil, diced garlic, lemon zest, salt and a little parsley (saving the rest). Place chicken, cherry tomatoes, carrots and whole garlic clove on a lined baking tray. Season carrots and tomatoes with oil and salt. Roast for 20-25 minutes. Remove tomatoes, garlic and carrots and return the chicken to the oven. Grill on high for 5 minutes to crisp skin.

Add fetta, yoghurt, roasted garlic, most of the parsley and lemon juice from the lemon (to taste) to a jug. Blitz with a stick blender until smooth. Taste and season with salt.

Slice chicken. Divide whipped fetta between plates, spreading it at the bottom of the plate. Top with roasted baby carrots, cherry tomatoes and chicken. Garnish with pistachios and remaining parsley. Enjoy!