Whole Black Norfolk Chicken with golden potatoes and skin-on seasonal trimmings

Serving size

1 person 2 people 4 people

Ingredients

1 medium handful herb bouquet garni

(A fresh bunch of Sage leaves, Rosemary and Thyme sprigs)
350g Freja Chicken Cooking Bone Broth

(99% bone broth (water, chicken bones*, chicken meat*), salt, onion, mushroom, carrot, thyme, bay leaf.)
1 norfolk black free range whole chicken

(whole chicken)
4 tbsp cornflour (use half)
400g beetroot (candy)
80g kale (purple)
2 purple carrot
200g white carrot
1 shallot
3 onion
1 tbsp apple cider vinegar

(apple cider vinegar (100%))
160 x Cavolo Nero (whole leaf)

(Cavolo Nero (whole leaf))
60g maple and mustard dressing (Mustard)

(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
80g mixed salad leaves
1 handful of fresh tarragon
1 handful of fresh flat-leaf parsley
1 handful of fresh chives
12 baby potatoes
2 carrot
200g raw beetroot

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	98Kcal	1210Kcal
	411kJ	5063kJ
Fat	4.4g	55g
of which saturates	1.1g	13g
Carbohydrates	6g	70g
of which sugars	3.2g	39g
Protein	9.3g	115g
Salt	0.19g	2.3g
Fibre	1.2g	14g

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High protein 1/3 daily fibre 5 of 5 a day New Low sat fat

Whole Black Norfolk Chicken with golden potatoes and skin-on seasonal trimmings

Name: Whole Black Norfolk Chicken with golden potatoes and skin-on seasonal trimmings
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 medium handful herb bouquet garni; 350g Freja Chicken Cooking Bone Broth; 1 norfolk black free range whole chicken; 4 tbsp cornflour (use half); 400g beetroot (candy); 80g kale (purple); 2 purple carrot; 200g white carrot; 1 shallot; 3 onion; 1 tbsp apple cider vinegar; 160 x Cavolo Nero (whole leaf); 60g maple and mustard dressing; 80g mixed salad leaves; 1 handful of fresh tarragon; 1 handful of fresh flat-leaf parsley; 1 handful of fresh chives; 12 baby potatoes; 2 carrot; 200g raw beetroot

Prep time: 30 mins

Total time: 80 mins

Cuisine: British

Food group: Poultry

You’re invited to a Sunday worth savouring with Mindful Chef x Pythouse Kitchen Garden. Premium Norfolk Black Chicken takes pride of place in this Green Michelin Star-inspired roast. Infused in the oven with a fragrant bouquet garni and perfectly paired with the finest trimmings: delicate orange, purple and white carrots, served with the skins on; roasted cavolo nero and sweet candied beetroot for earthiness; a vibrant kale salad for freshness. And finally, golden potatoes, lightly crushed for crispy, caramelised edges. Finish with a luscious chicken sauce.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 220C / fan 200C / gas mark 7
Bring a large saucepan filled with salted water to a boil
Line 2 baking trays with parchment paper
Pull out a large baking dish, a large bowl, 2 small bowls, a small saucepan, a sieve & a measuring jug

Roast the chicken

Remove the chicken from the fridge and allow to come to room temperature
Trim and cut the beetroot and onions into 2cm wedges, then add to the large baking dish. Toss with 1 tsp oil, a pinch of salt and pepper
Place the chicken on top of the veg and rub with 2 tsp olive oil, a good pinch of salt and pepper. Place the bouqet garni inside the chicken. Roast for 65-70 mins, until golden and cooked through
Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the flesh should be white, and the juices running clear. Once cooked, transfer to a plate, cover with foil and leave to rest for 15 mins
Meanwhile, add the potatoes to the saucepan of boiling water and simmer for 16-18 mins, until softened, then drain

Prep the rest

Thinly slice the shallot and add to a small bowl with the vinegar and a pinch of salt and pepper. Toss to coat, then set aside to pickle
Finely chop the chives and parsley. Pick the tarragon leaves and also finely chop. Add the chopped herbs to the other small bowl and mix
Strip the kale from the stalks and finely chop, then add to the large bowl. Pour over half the maple & mustard dressing and massage the kale for 1-2 mins, until softened. Set aside
Strip the cavolo nero from the stalks and roughly chop. Cut the carrots into 2cm batons

Roast the veg & simmer the broth

Add the potatoes to a baking tray and use the bottom of a bowl or pan to lightly crush each potato. Drizzle with 2 tsp oil and season with salt and pepper. Roast for 40-45 mins, until golden
Add the carrots to the other baking tray and toss with 1 tsp oil, salt and pepper. Roast for 30-35 mins, until softened and golden
In the measuring jug, mix the cornflour with 50ml cold water
Add the chicken broth to the small saucepan on medium heat. Stir in the cornflour slurry and simmer for 15-18 mins, until thickened slightly. Season generously with salt and pepper

Finish & serve up

When the potatoes have 5 mins remaining, add the cavolo nero to the tray and toss with 1/2 tsp oil, salt and pepper. Return to the oven until softened
Add the salad leaves, pickled shallot and 1 tsp herbs to the kale bowl and toss to combine. Stir another 1 tsp herbs through the chicken sauce with the resting juices from the roast chicken. Season to taste. Toss another 1 tsp herbs through the roasted beetroot and onion wedges
Serve the black Norfolk chicken, roasted veg, smashed potatoes, salad and chicken sauce, sharing style. Drizzle the remaining maple & mustard dressing over the salad. Sprinkle over any remaining herbs