Spring Roast Chicken

Servings: 4
Prep time: 15 min
Cook time: 50 min
Difficulty: easy

Categories

This is a dish that I cooked on my Instagram page a few weeks ago and it is so incredibly easy and delicious. I generally don’t like cooking roasts because I am impatient and they require a lot of washing up. This recipe cuts way down on both of those things, so if you are like me then give it a go!

Ingredients

Instructions

1 Preheat the oven to 240°C. Put the chicken in a roasting tin then drizzle with the oil, season well with coarse salt and freshly ground black pepper and dot butter over the bird.
2 Put the chicken in the oven then turn the heat down to 200C. Roast for 40 mins, until it’s golden.
3 Remove the chicken from the oven and scatter your veg around the chicken. Season with salt and pepper and toss the veg in the chicken fat on the tray. Add a little oil if it it needs it. Pour a small glass of white wine over the veg and put the tray back in the oven for another 10 minutes until the veg and chicken are cooked.
4 Push a skewer in the leg; if the juices run clear, it’s cooked, if they’re still pink, cook for another 5-10 minutes.
5 Carve the chicken into pieces and serve with piles of roasted spring veg and a drizzle of the juice from the roasting tray. Garnish with lots of fresh herbs.

Buy Ingredients From Local Store

Ingredient Quantity Product Price Add
Baby gem lettuce 2.0 Not available -
Butter Not available -
Chicken 1.0 kg Not available -
Fresh herbs Not available -
Frozen peas 100.0 g Not available -
Olive Oil Not available -
Pepper Not available -
Radishes 10.0 Not available -
Salt Not available -
Sugar snap peas 1.0 pack Not available -
White onion 1.0 large Not available -
White wine 1.0 glass Not available -