Spring Roast Chicken
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!
4
Servings
15
Prep (min)
50
Cook (min)
easy
Difficulty
Ingredients
-
Chicken
–
1.0
kg
-
Radishes
–
10.0
-
White onion
–
1.0
large
-
Frozen peas
–
100.0
g
-
Sugar snap peas
–
1.0
pack
-
Baby gem lettuce
–
2.0
-
Salt
-
Pepper
-
White wine
–
1.0
glass
-
Olive Oil
-
Butter
-
Fresh herbs
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.
Nutrition
Per serving