Roast Chicken with Quinoa, Corn and Almond Stuffing

Roast Chicken with Quinoa, Corn and Almond Stuffing

I love to roast chicken on a bed of vegetables so they become lovely and sticky from the cooking juices. You can use any combination of carrots, fennel, parsnips, potatoes, shallots and leeks.

Serves 4–6

Photography by Manja Wachsmuth
From issue #61
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