Roast Chicken & Crispers

400g McCain Crispers

1 x 400g McCain Creamed Spinach

1 x 400g McCain Mashed Butternut

1 whole chicken, cleaned and patted dried

1 lemon, halved

Spiced Butter Mix for chicken - Brush on before and during roasting of chicken.

5 ml garlic powder

10 ml chicken stock powder

5 ml smoked paprika

10 ml finely chopped fresh thyme

2.5 ml smoked chilli flakes

2.5 ml white pepper

5 ml fine salt

40 ml butter

15 ml olive oil

Honey Mustard Sauce

Heat 30 ml olive oil, sauté 2 finely chopped garlic cloves and 1 finely chopped small onion until soft and translucent.

Add in the 20 ml chicken stock in 250 ml water, 15 ml Dijon mustard and 10 ml whole grain mustard, 20 ml honey and 125 ml cream.

Allow to simmer until thickens to coat the back of a spoon. Set aside to serve. 

Toasted Nuts 

For extra crunch toast nuts of choice in a pan for 2 - 3 minutes, chop and serve sprinkled over McCain Creamed Spinach.

Spiced Chickpeas 

Drain and rinse 1 x 410g canned chickpeas

Season with salt and freshly ground black pepper

Toss with 5 ml smoked paprika and 15 ml olive oil

Sauté lightly in non-stick frying pan until slightly toasted.

Serve with McCain Butternut.