Home > June seasonal recipes > Roast chicken with spring vegetables

Roast chicken with spring vegetables

Name: Roast chicken with spring vegetables
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 2kg free-range chicken; 2 onions, sliced; 6 medium white potatoes, such as king edward or maris piper; Olive oil for drizzling; 3 leeks, cut into large chunks; 4 carrots, halved lengthways; 1 whole garlic bulb, halved through the cloves; 250ml dry white wine; 500ml fresh chicken stock; For the herb butter; 75g butter, softened; Small bunch each fresh parsley and chives, finely chopped; Small handful fresh lemon thyme,leaves picked; 3 garlic cloves, crushed

Published: 30 Jun 15
Updated: 18 Mar 24

A lighter roast chicken recipe, made with vegetables cooked in the buttery pan juices and served with crisp hasselback potatoes.

Easy
June 2015

Test kitchen approved

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.

Nutrition: per serving

Calories: 628kcals
Fat: 21.4g (9.3g saturated)
Protein: 55.3g
Carbohydrates: 43.9g (9.2g sugars)
Fibre: 8.5g
Salt: 0.7g

Save recipe

Save

Save recipe Print

Rate

Ingredients

2kg free-range chicken
2 onions, sliced
6 medium white potatoes, such as king edward or maris piper
Olive oil for drizzling
3 leeks, cut into large chunks
4 carrots, halved lengthways
1 whole garlic bulb, halved through the cloves
250ml dry white wine
500ml fresh chicken stock

For the herb butter

75g butter, softened
Small bunch each fresh parsley and chives, finely chopped
Small handful fresh lemon thyme,leaves picked
3 garlic cloves, crushed

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the oven to 180°C/160°C fan/ gas 4. To make the herb butter, mix together all the ingredients either with a wooden spoon in a bowl or in a food processor until well combined.
Loosen the skin from the neck end of the chicken, then work the butter under it to cover the breast, taking care not to tear the skin. Season the outside with salt and pepper. Put the onions in the middle of a big roasting tin and sit the chicken on top.
Make widthways cuts, 1-2mm apart, along the potatoes, not cutting all the way through. Put in another roasting tin, rub well with olive oil and sprinkle over salt.

Arrange the leeks, carrots and garlic around the chicken and drizzle with olive oil. Put everything in the oven and roast for 45 minutes, then turn the vegetables over and baste the chicken. Roast for 20-30 minutes more until a digital probe thermometer reads 65°C when pushed into the thickest part of the thigh, or when the juices run clear.
Remove the chicken and veg to a board and keep warm. Add the wine and stock to the tin, put on the hob over a medium heat and scrape up any bits on the bottom with a wooden spoon. Bubble until reduced by half, then taste, season and strain into a jug. Take the potatoes out of the oven and serve with the chicken, roast vegetables and gravy.

Recipe from June 2015 Issue

Nutrition

Nutrition: per serving

Calories: 628kcals
Fat: 21.4g (9.3g saturated)
Protein: 55.3g
Carbohydrates: 43.9g (9.2g sugars)
Fibre: 8.5g
Salt: 0.7g

delicious. tips

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.