Whole roasted chicken with herby potato salad


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Roast chicken

Herbed new potato salad

Preheat the oven to 160°C, setting the steam bursts to take place every 30 minutes
Grind the rosemary, lemon thyme, salt and garlic into a paste using a pestle and mortar, then mix in the olive oil. Rub the paste all over the chicken
Chop the carrots and shallot and arrange across the bottom of a roasting tray to act as a trivet for the chicken to rest on. Place in the oven for 1 hour 40 minutes. Once cooked, leave the chicken to rest for 10 minutes
Place the potatoes in a pan, cover with cold water and add a pinch of salt. Bring to the boil and simmer until cooked. While still warm, cut the potatoes in half and set aside in a bowl to keep warm
Blanch the cabbage in hot salted water for 2-3 minutes, strain and add to the new potatoes
Roughly chop all of the herbs then add to a blender with the Dijon mustard, white wine vinegar and salt. Blend on a low setting. While blending, slowly pour in the olive oil to emulsify
  • 10g of parsley
  • 5g of chives
  • 2g of oregano
  • 1 tsp Dijon mustard
  • 20g of white wine vinegar
  • 100g of olive oil
  • 5g of salt, plus extra for cooking the vegetables
Pour the dressing over the salad, stir through and serve warm alongside the roast chicken
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