Herb Roasted Chicken with Buttered Peas, Lettuce & Bay Leaf

INGREDIENTS

ROASTED CHICKEN
1 chicken, weighing 2kg

1 carrot

olive oil

salt

pepper

HERB MIX
25g of butter

25g of cream cheese

1 sprig of tarragon, finely chopped

1 sprig of chervil, finely chopped

1 sprig of rosemary, finely chopped

1/2 lemon, zest finely grated

salt

pepper

BUTTERED PEAS WITH LETTUCE AND BAY LEAF
1 tsp white wine vinegar

2 tsp white wine

1 bay leaf

1 shallot, peeled and finely chopped

1/2 tsp English mustard

100g of iceberg lettuce, finely shredded

2 tsp double cream

100g of unsalted butter, diced

salt

white pepper, freshly ground

200g of peas, cooked

METHOD

1. Begin this roast chicken recipe by preheating the oven. Switch the oven to 180ºC/gas mark 4 and place a roasting tray in the oven

2. Make the herb mix for the chicken. Mix the herbs with the cream cheese, butter and zest, season well with salt and pepper and reserve to one side

3. To prepare the chicken remove the parson’s nose and trim up any excess fat.

4. Loosen the skin from the breast by gently working your fingers over the meat and under the skin to make a pocket repeat on the other side. Stuff the herb mix evenly under both breasts

5. With a sharp knife, score the legs with two or three incisions, this will make the legs crispy and allow them to cook quicker. Tie up the legs of the chicken

6. Rub olive oil over the chicken and season with salt and pepper. Take the hot roasting tray from the oven and place the chicken on its side with the thigh of the chicken pressed firmly down. Use the carrot to prevent the chicken breast falling onto the tray and balance the chicken

7. Cook for 25 minutes before turning over and repeating for around 20 minutes

8. Sit the chicken upright for a further 15 minutes before removing. Check that the bird is cooked by inserting a small knife into the wing knuckle of the bird to test for blood. Allow to rest at room temperature for 10 minutes

9. Meanwhile, place the vinegar, wine, shallot and bay leaf in a small pan and boil until only a teaspoon of the liquid remains, then add the mustard

10. Add the lettuce and cream and bring back to the boil for 15 seconds

11. Add the diced butter, little by little, and whisk in until a sauce is formed

12. Season to taste, reheat the peas and add to the sauce

13. To serve the roast chicken, carve the bird into 4 portions and serve with the peas