All-in-one spring roast chicken

4 servings 800 kcal or less carving cover recipe easter banquet easy roast dinner mains one pan one pot roast dinner one-pot over an hour poultry roast chicken roast chicken dinner spring vegetables whole chicken

N/A

Source

Ingredients

1 free-range chicken , about 1.6kg/3lb 8oz

50g/ 2oz butter , softened

500g bag new potato

1 tbsp olive oil

150g pack baby carrot , scrubbed or peeled

140g/ 5oz podded broad bean , podded again if you like

100g/ 4oz frozen pea , defrosted

good handful roughly-chopped mixed herbs (mint, tarragon, parsley, chervil and chives are all nice)

Method

Heat oven to 200C/180C fan/gas 6. Sit the chicken in a good-sized roasting dish or tin. Push your fingers between the breast and skin to separate, push in some of the softened butter and gently spread over the breasts without tearing the skin. Rub the rest of the butter all over the outside of the chicken. Season well and roast for 30 mins.

Toss the new potatoes with the olive oil and plenty of seasoning. When the chicken comes out, scatter the spuds around it and toss with the juices in the dish, too. Put back in the oven for another 30 mins.

Stir the carrots into the potatoes and put back into the oven for another 20 mins.

Check the chicken is cooked by piercing the thigh and making sure the juices run clear. Stir the broad beans and peas into the other veg with a splash of water and put back in the oven for 5 mins. Remove from the oven, cover loosely with foil and rest for 10 mins. Scatter over and stir in the herbs before serving.