All-in-one spring roast chicken

All-in-one spring roast chicken

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(6 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr, 25 mins

Skill level

Easy

Servings

Serves 4 - 5

A complete meal in one pot- juicy whole chicken with spring vegetables that takes minutes to assemble

Nutrition and extra info

Nutrition info

Nutrition per serving (5)

kcalories
624
protein
45g
carbs
21g
fat
40g
saturates
14g
fibre
5g
sugar
4g
salt
0.6g

Ingredients

  • 1 free-range chicken, about 1.6kg/3lb 8oz
  • 50g/ 2oz butter, softened
  • 500g bag new potatoes
  • 1 tbsp olive oil
  • 150g pack baby carrots, 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)

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Method

  1. 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.
  2. 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.
  3. Stir the carrots into the potatoes and put back into the oven for another 20 mins.
  4. 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.

Recipe from Good Food magazine, April 2012

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Comments

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dlulham's picture
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Gorgeous. We had this the other week and intend to make again this weekend. Succulent and juicy. A great recipe.

niftypixie's picture
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Husband made this for tea. Easy to make. Not strong flavoured, but we used less herbs so baby could enjoy too. Not sure how it would serve 4/5 unless all the portions were small and you maybe cooked extra vegetables. We used regular carrots and frozen broad beans instead of what's given in recipe. And put 1/2 a lemon inside the chicken. Managed to eat all the veg and 1/2 the chicken between 2 adults and an infant. We probably will cook again because it was so simple and no pans to wash up.

flirtinflight's picture
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It was obviously very easy, but not a particularly special meal. Won't make this again.

hhfood's picture

This was absolutely delicious. I put an onion in the cavity and ajdusted timings for addition of veg as my chicken needed an extra half hours cooking time. Used fresh herbs. It was very refreshing and delicious - great for a warmer weather roast!
My friends thoroughly enjoyed it too!

clarebrace's picture
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I made this for our dinner tonight. I did tweak it a touch by putting 4 whole peeled garlic cloves and half a lemon in the chicken's cavity. This meant I could leave out the herbs. I also swapped the broad beans for sweetcorn. As I cooked this in a lidded roasting tin the chicken and veg ended up braising in the chicken juices but this was absolutely fine. the chicken (a value supermarket one - sorry!) was succulent & tasty and the veg tasted fab. Plus the gravy made itself!!! thank you Sarah Cook.

trevormacdonald's picture
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This recipe was as easy as it reads and although not super tasty it wasca much lighter and almost refreshing prefect for a warmer weather dinner.

I did only use dried herbs too so many fresh would of made the flavour better and perhaps some lemon?

Will definitely make this again - enjoyed by all the family :-)

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