Roast chicken on a platter with new potatoes and a bowl of pea salad with two glasses of white wine

Spring roast chicken

Name: Spring roast chicken
Total time: 2 h
Yield: 4
Ingredients: 1kg new potatoes; ½ small bunch of thyme; 1 whole garlic bulb halved; 1 lemon pierced with a knife a few times; 2 tbsp olive oil plus a drizzle; 1½kg whole chicken; 1 tbsp Dijon mustard; 1 tbsp white wine vinegar; 4 tbsp extra-virgin olive oil; 350g fresh or frozen peas (defrosted if frozen); spring onions finely chopped; 150g radishes sliced; large handful of pea shoots; ½ small bunch of dill; 200g good-quality or homemade mayonnaise; 1 tbsp dijon mustard; 1 small garlic clove; ½ lemon juiced

Anna Glover

Published: March 30, 2022 at 10:18 AM

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Serves 4

Easy

Total time: 2 hrs

A star rating of 5 out of 5.2 ratingsRate

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Make pea salad and aïoli for a light and fresh alternative to steamed veg and gravy in this roast, which is perfect for the warmer weather and celebrates spring produce

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Make this light and fresh spring chicken, then check out our easy roast chicken, slow-cooked shawarma chicken, rosemary salt roast chicken and more roast chicken recipes.

Ingredients

Nutrition

1kg new potatoes
½ small bunch of thyme
1 whole garlic bulb

halved
1 lemon

pierced with a knife a few times
2 tbsp olive oil

plus a drizzle
1½kg whole chicken

PEA SALAD

1 tbsp Dijon mustard
1 tbsp white wine vinegar
4 tbsp extra-virgin olive oil
350g fresh or frozen peas

(defrosted if frozen)
spring onions

finely chopped
150g radishes

sliced
large handful of pea shoots

DILL AÏOLI

½ small bunch of dill
200g good-quality or homemade mayonnaise
1 tbsp dijon mustard
1 small garlic clove
½ lemon

juiced

Nutrition: per serving

kcal941
fat56.4g
saturates10.7g
carbs52.2g
sugars10.5g
fibre11.4g
protein50.3g
salt1g

Method

step 1

Heat the oven to 200C/fan 180C/gas 6. Tip the potatoes into a large roasting tin, big enough to also fit the chicken in the middle. Add half the thyme, the garlic bulb and 2 tbsp of olive oil. Season well.
step 2

Season the chicken well, inside and out, and position in the middle of the potatoes in the tray. Drizzle with a little more oil and rub into the skin. Put the remaining thyme and the lemon in the cavity. Roast for 1 hour 30 minutes, shaking the pan and turning the potatoes halfway through cooking, until the potatoes are tender and lightly golden. Juices from the chicken, when pierced through the thigh, should run clear, and the internal temperature should be 70C. Cover loosely and rest for 30 minutes before carving.
step 3

While the chicken is cooking, mix together the aïoli ingredients. Check for seasoning, adding a little more lemon and mustard if you prefer. To make the salad, whisk together the mustard, vinegar and olive oil in a large serving bowl with some seasoning. Toss in the peas, spring onions and radishes, and leave to marinate as the chicken is resting, folding in the pea shoots at the final moment. Serve with the dill aïoli, potatoes and chicken.

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Authors

Anna Glover profile

Anna GloverSenior food editor

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