Brown-butter basted radishes & asparagus
This veggie side dish counts for 2 of your 5-a-day, and it makes a great accompaniment to roast chicken or fish
Rosie's roast chicken
Serves 4 with leftovers
Easy
Prep:
Cook:
There's nothing nicer than roast chicken. Perfect for Sunday lunch or an evening meal, this quick-to-prepare recipe pairs well with a fresh salsa verde
Skip to ingredients
- 1 organic, free-range chickenabout 1.8kg
- ½ onion
- 4 garlic cloves
- 1 bay leaf
- 2 thyme sprigs
- small bunch tarragon
- 40g unsalted butter
Nutrition: per serving
- kcal421
- fat29g
- saturates12g
- carbs2g
- sugars1g
- fibre1g
- protein38g
- salt0.4g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Pat your chicken with kitchen paper, then fill the cavity with all the ingredients, saving a little butter to spread over the thighs and breast. Season well.
step 2
Roast for 1 hr 20 mins , until the leg is wobbly when pulled from the body and the juices run clear, basting every 20 mins or so with the juices. Remove from the oven and allow to rest while you make the sides. Leave the fat and juices in the roasting tin for the potatoes.
