Herb roasted chicken with buttered peas, lettuce and bay leaf

servings4
1 hour 30 minutes

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
  • 1 sprig of tarragon
  • 1 sprig of chervil
  • 1 sprig of rosemary
  • 25g of cream cheese
  • 25g of butter
  • 1/2 lemon
  • salt
  • pepper
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
  • olive oil
  • salt
  • pepper
  • 1 carrot
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