Rich Roast Chicken & Creamy Parmesan Sauce

• Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the remaining butter and milk to potato and season with salt. • Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.

• Meanwhile, trim Dutch carrots and slice any thicker 
carrots in half lengthways. 
• Roughly chop silverbeet and parsley. 
• Pick thyme leaves (see ingredients).

• Place carrots on a second lined oven tray. Drizzle 
with olive oil, season with salt and pepper and toss 
to coat.
• Arrange in a single layer and roast for 5 minutes. 
Remove tray from the oven, then add prosciutto.
• Return to the oven and roast until the carrots are 
tender and prosciutto is golden, a further  
10-12 minutes. 

• While the chicken is resting, return the frying pan 
to medium-high heat with a drizzle of olive oil. Add 
parsley and cook until fragrant, 1-2 minutes. 
• Add silverbeet and cook stirring until softened,  
2-3 minutes. Transfer to a plate.
• Return frying pan to medium heat. Add  
light cooking cream, stock concentrate 
(see ingredients), Parmesan cheese, thyme, any 
chicken resting juices and a generous pinch of 
pepper, stirring to combine.
• Simmer until thickened, 1-2 minutes.