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Roast Chicken with Turnips, Cider and Bacon

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1 Chicken Chicken
125 g g Bacon Bacon
Salt Salt
(to season)
1 handfuls handful Salted Almonds Salted Almonds
250 g g Spinach Spinach
1 Turnip Turnip
(peeled and cut into cubes)
1 tins tin Apple cider Apple cider
3 tbsp tbsp Rapeseed Oil Rapeseed Oil

Roast Chicken with Turnips, Cider and Bacon

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1:10 hrs


Sounds posh but it’s not! You can leave out the cider, almonds and spinach to make this a regular, delicious family dinner but keep them in to treat yourself and your friends when they come round. I love to eat this with some crisp roast potatoes.

Ps. you can use olive oil or a mixture of sunflower oil and butter in place of rapeseed oil if you wish.

  1. Preheat the oven to 200°C/180°fan/gas mark 6.
  2. Place the turnip in a large roasting tray with the chicken on top.
  3. Drizzle the rapeseed oil over the chicken then season with salt and pepper.
  4. Pour the cider into the roasting tray then cook for 45 minutes.
  5. Once the 45 minutes are up, turn the heat down to 180°C/160°fan/gas mark 4, and cook for a further 20 minutes.
  6. Add the bacon to the turnips and put in the oven for another 20 minutes.
  7. When crisp and golden, transfer the chicken to a chopping board or plate to rest for five minutes.
  8. Add the spinach, salt and pepper to the turnips and heat altogether in a pot over a medium heat until the spinach starts to wilt.
  9. Carve the chicken and serve with the mix of vegetables from the pan, and, be sure to spoon any syrupy cider juice over the chicken.
  10. Lastly scatter your crisp salty almonds over the top for that final flourish.