- 1 free-range chicken, about 1.6kg/3lb 8oz
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 50g/ 2oz butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 500g bag new potato
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 150g pack baby carrot, scrubbed or peeled
- 140g/ 5oz podded broad bean, podded again if you like
A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…
- 100g/ 4oz frozen pea, defrosted
- good handful roughly-chopped mixed herbs (mint, tarragon, parsley, chervil and chives are all nice)
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.