For the dressing
- 6 anchovy fillets
- 2 tbsp red wine vinegar
- 2 tbsp Dijon mustard
- 2 garlic cloves
- 1 medium egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 150ml vegetable oil
- 15g Parmesan, finely grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
For the chicken and vegetables
- ¼ small pack tarragon, 1 tbsp finely chopped, the rest snipped off the stem to make small sprigs
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 25g soft butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4 anchovy fillets, finely chopped
- 1½ kg whole free-range chicken
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 200g fine-stemmed asparagus spears, ends snapped off if woody
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 200g green beans, trimmed, halved and blanched for 2 mins
- 170g frozen peas
- ¼ baguette, cut into chunky croutons
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.
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.
Meanwhile, put the croutons on a baking sheet and toast in the oven for about 10 mins until golden and crisp.
Scatter the chicken and vegetables with the croutons and tarragon sprigs, and spoon over a little dressing. Serve the rest of the dressing separately.