Spring roast chicken
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1kg new potatoes
- ½ small bunch of thyme
- 1 whole garlic bulbhalved
- 1 lemonpierced with a knife a few times
- 2 tbsp olive oilplus a drizzle
- 1½kg whole chicken
PEA SALAD
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 4 tbsp extra-virgin olive oil
- 350g fresh or frozen peas(defrosted if frozen)
- spring onionsfinely chopped
- 150g radishessliced
- large handful of pea shoots
DILL AÏOLI
- ½ small bunch of dill
- 200g good-quality or homemade mayonnaise
- 1 tbsp dijon mustard
- 1 small garlic clove
- ½ lemonjuiced
Nutrition: per serving
- kcal941
- fat56.4g
- saturates10.7g
- carbs52.2g
- sugars10.5g
- fibre11.4g
- protein50.3g
- salt1g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Tip the potatoes into a large roasting tin, big enough to also fit the chicken in the middle. Add half the thyme, the garlic bulb and 2 tbsp of olive oil. Season well.
step 2
Season the chicken well, inside and out, and position in the middle of the potatoes in the tray. Drizzle with a little more oil and rub into the skin. Put the remaining thyme and the lemon in the cavity. Roast for 1 hour 30 minutes, shaking the pan and turning the potatoes halfway through cooking, until the potatoes are tender and lightly golden. Juices from the chicken, when pierced through the thigh, should run clear, and the internal temperature should be 70C. Cover loosely and rest for 30 minutes before carving.
step 3
While the chicken is cooking, mix together the aïoli ingredients. Check for seasoning, adding a little more lemon and mustard if you prefer. To make the salad, whisk together the mustard, vinegar and olive oil in a large serving bowl with some seasoning. Toss in the peas, spring onions and radishes, and leave to marinate as the chicken is resting, folding in the pea shoots at the final moment. Serve with the dill aïoli, potatoes and chicken.
