Seasonal Spring Roast

We are delighted that now more than ever people are eating with the seasons and there is far more talk about what is in season in the media. April brings in new potatoes and purple sprouting broccoli continues to be in season, so we thought it was the perfect time to share this Spring Roast. We hope it inspires you to cook a different type of roast - they don’t always need to be classic wintery ones with roast potatoes and peas! If you wanted to add more seasonal veg, you could also stir fry some spring greens and wild garlic leaves.

INGREDIENTS

FOR THE ROAST CHICKEN

•  1 whole lemon, halved

•  1 bulb garlic, halved

•  2 sprigs Rosemary

•  250 ml white wine

•  175 g softened butter (for the chicken)

•  150g olive oil

SIDES

• 400g new potatoes

• 25g softened butter (for the potatoes)

• 1 to 2 Tbsp fresh parsley, finely chopped

• 500g purple sprouting broccoli trimmed

• 75g hazelnuts or almonds, toasted and chopped

• juice and zest of ½ lemon, more to taste

• 50g butter, melted

Method

1. Preheat the oven to 180°C, 350° F, or gas mark 4.

2. Smear 100g butter over the chicken and season well inside and out with salt and pepper. Place the rosemary, the halved bulb of garlic and lemon inside the cavity of the chicken. Place the chicken into a deep roasting tray.

3. Pour over about 100g olive oil and then add the wine into the roasting tray. Place in the oven for 10 mins then turn the heat down to 180°c.

4. Roast for 15 minutes per lbs (450g) and carefully remove from the oven and baste the chicken with its own juices. Return to the oven for a final 10-20 minutes.

5. Remove from the oven and leave in a warm place to rest for 15 minutes. Cover loosely with foil.

6. Boil the potatoes in lightly salted water, just enough water to cover the potatoes, for 15-20 minutes until tender. Drain the water immediately. If they are very small (approx 1 inch) then cook for 12-15 minutes.

7. Add the butter for the potatoes and the fresh parsley and toss until the butter has melted.

8. While the potatoes cook and the chicken rests, Steam or boil broccoli for about 3 minutes, until just tender.

9. Drain, place on a serving platter. Drizzle with the melted butter and lemon juice and zest. Season with salt and pepper and sprinkle over the chopped nuts.

10. You are now ready to carve your chicken and serve!

Top tips For roasting a chicken

Having enjoyed a fair few roast chickens over the years, we have come up with some simple tips for perfecting your roast:

1.     Don’t put your chicken in the oven straight from the fridge – allow the bird to sit and come to room temperature first.

2.     Ensure that your chicken does not go in the oven wet. Have it uncovered in the fridge for a few hours before cooking to let the skin dry.

3.     Always place your chicken in a relatively fitted tin. If there’s too much room around the bird, the juices could burn.

4.     Once your chicken is cooked, let it rest on the side for about 15 minutes before carving.

5.     For a simple and delicious roast chicken, rub butter (or olive oil) over the breast and legs and season generously with salt and black pepper.