ALL-IN-ONE SPRING ROAST CHICKEN

All-in-one spring roast chicken image

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

Provided by Sarah Cook

Time 1h40m

Number Of Ingredients 8

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 624 calories, Fat 40 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 45 grams protein, Sodium 0.6 milligram of sodium