LEMON ROASTED CHICKEN WITH FREEKEH AND CREAMY LEEKS

Steps

1. oven to 220°C. Line an oven tray (with a lip) with baking paper. Bring a medium pot of salted water to the boil.
2. Toss parsnip and courgette on prepared tray with a drizzle of olive oil and season with salt and pepper. Pat chicken dry with paper towels, place on top of vegetables and season with salt and pepper.
3. Combine olive oil, first measure of chicken herbs, lemon zest and juice and honey in a small bowl and brush over chicken. Roast for about 35-40 minutes, until chicken is cooked through. Rest for 5 minutes before cutting into pieces.
4. While chicken cooks, cook freekeh in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain well and fold through spinach and second measure of lemon zest and juice. Season to taste with salt and pepper, cover and set aside.
5. While freekeh cooks, heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook leek for 2-3 minutes, until tender. Add garlic, salt and second measure of chicken herbs and cook a further 1-2 minutes, until fragrant.
6. Add wine and stock to pan and cook for 3-4 minutes, until almost evaporated. Fold through sour cream, remove from heat and season to taste with salt and pepper.
7. spoon freekeh onto plates and top with lemon-roasted chicken and veggies. Dollop over creamy leeks.