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Roast chicken with Caesar vegetables 2016

Roast chicken with Caesar vegetables

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Celebrate asparagus season with this spring chicken recipe drizzled with a zingy Caesar dressing. Serve with new potatoes for a real family feast

Nutrition: per serving
NutrientUnit
kcal760
fat45g
saturates11g
carbs25g
sugars8g
fibre10g
protein58g
salt1.9g
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Ingredients

For the dressing

  • 6 anchovy fillets
  • 2 tbsp red wine vinegar
  • 2 tbsp Dijon mustard
  • 2 garlic cloves
  • 1 medium egg
  • 150ml vegetable oil
  • 15g parmesan , finely grated

For the chicken and vegetables

  • ¼ small pack tarragon , 1 tbsp finely chopped, the rest snipped off the stem to make small sprigs
  • 25g soft butter
  • 4 anchovy fillets , finely chopped
  • 1 ½kg whole free-range chicken
  • 200g fine-stemmed asparagus spears, ends snapped off if woody
  • 200g green beans , trimmed, halved and blanched for 2 mins
  • 170g frozen peas
  • ¼ baguette , cut into chunky croutons

Method

  • STEP 1

    To make the dressing, put the anchovies in a small bowl, add the vinegar, mustard, garlic and egg, then blitz with a stick blender until well mixed. Gradually add the oil in a thin stream until it thickens into a creamy dressing. Stir in the Parmesan, season and chill until ready to serve.

  • STEP 2

    For the chicken, heat oven to 190C/170C fan/gas 5. Beat 1 tbsp chopped tarragon with the butter and anchovies, then rub it under the breast skin of the chicken. Rub any remainder all over the bird and roast for 1 hr until the chicken is golden and nearly cooked. After 1 hr, add the asparagus and beans to the roasting tin around the chicken. Cook for 12 mins, then scatter the peas over and cook for another 3 mins until the chicken is cooked through, the vegetables are tender and the peas are hot.

  • STEP 3

    Meanwhile, put the croutons on a baking sheet and toast in the oven for about 10 mins until golden and crisp.

  • STEP 4

    Scatter the chicken and vegetables with the croutons and tarragon sprigs, and spoon over a little dressing. Serve the rest of the dressing separately.

Recipe from Good Food magazine, November 2016

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