Roast chicken with spring vegetables
- June 2015
- Serves 6
- Hands-on time 40 min, oven time 1¼ hours, plus resting
A lighter roast chicken recipe, made with vegetables cooked in the buttery pan juices and served with crisp hasselback potatoes.
- 21.4g (9.3g saturated)
- 43.9g (9.2g sugars)
Next time, change the flavours in the butter – tarragon, lemon zest and garlic work well together, or try rosemary and garlic.
Make the herb butter up to 3 days in advance and keep wrapped in cling film in the fridge. Let it soften before using. You can also slice the potatoes and veg up to 24 hours ahead and keep covered in water – but dry well before using.
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