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.