Roast chicken with Caesar vegetables 2016

Roast chicken with Caesar vegetables

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(4 ratings)

Prep: 30 mins Cook: 1 hr, 15 mins


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 and extra info

Nutrition: per serving

  • kcal760
  • fat45g
  • saturates11g
  • carbs25g
  • sugars8g
  • fibre10g
  • protein58g
  • salt1.9g
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    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 a dairy product made from separating whole milk or cream into fat and…

    • 4 anchovy fillets, finely chopped
    • 1½ kg whole free-range chicken



      While it's the traditional Christmas bird, turkey is good to eat all year round, though…

    • 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


    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.

    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.

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

    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. 

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