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     Title: All-In-One Spring Roast Chicken
Categories: Poultry, Potatoes, Vegetables, Herbs
     Yield: 4 Servings

 1 5/8 kg Free-range chicken (3 1/2 lb)
    50 g  Butter (2 oz); softened
   500 g  Bag new potatoes (18 oz)
     1 tb Olive oil
   150 g  Baby carrots (5 oz); scrubbed
          - or peeled
   140 g  Broad beans (5 oz); podded,
          - podded again if you like *
   100 g  Peas (3 1/2 oz); defrosted
          Good handful roughly-chopped
          - mixed herbs (mint, chives,
          - tarragon, parsley, and
          - chervil are all nice)

 Heat oven to 205 C/400 F (180 C/360 F fan)/gas 6. Sit
 the chicken in a good-sized roasting dish or tin. Push
 your fingers between the breast and skin to separate,
 push in some of the softened butter and gently spread
 over the breasts without tearing the skin. Rub the rest
 of the butter all over the outside of the chicken.
 Season well and roast for 30 minutes.

 Toss the new potatoes with the olive oil and plenty of
 seasoning. When the chicken comes out, scatter the spuds
 around it and toss with the juices in the dish, too. Put
 back in the oven for another 30 minutes.

 Stir the carrots into the potatoes and put back into the
 oven for another 20 minutes.

 Check the chicken is cooked by piercing the thigh and
 making sure the juices run clear. Stir the broad beans
 and peas into the other veg with a splash of water and
 put back in the oven for 5 minutes. Remove from the oven,
 cover loosely with foil and rest for 10 minutes. Scatter
 over and stir in the herbs before serving.

 Recipe by Sarah Cook

 RECIPE FROM: https://www.bbcgoodfood.com

 Uncle Dirty Dave's Archives

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