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Herb roasted chicken with buttered peas, lettuce and bay leaf
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Paul Heathcote's Italian-inspired roast chicken recipe is a fantastic family-pleaser, and would be a wonderful centrepiece for any Sunday roast or family get together. Given its quick preparation time, the roast chicken could also be made for a hearty midweek dinner. This flavourful roast chicken is accompanied by buttered peas in this recipe, but feel free to substitute the peas with your own favourite sides.
First published in 2015
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Ingredients
Metric
Imperial
Herb mix
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
SAVE RECIPE
Equipment
- Roasting tray or cast iron pan
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
3
To prepare the chicken remove the parson’s nose and trim up any excess fat.
- 1 chicken
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
- 1 tsp white wine vinegar
- 2 tsp white wine
- 1 shallot
- 1 bay leaf
- 1/2 tsp English mustard
10
Add the lettuce and cream and bring back to the boil for 15 seconds
- 100g of iceberg lettuce
- 2 tsp double cream
11
Add the diced butter, little by little, and whisk in until a sauce is formed
- 100g of unsalted butter
12
Season to taste, reheat the peas and add to the sauce
- salt
- white pepper
- 200g of peas
13
To serve the roast chicken, carve the bird into 4 portions and serve with the peas
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