Summer roast chicken with holiday potatoes and courgette and peach salad

Summer roast chicken with holiday potatoes and courgette and peach salad
  • Serves icon Serves 6
  • Time icon Hands-on time 40 min, oven time 1 hour 15 min

delicious. food producer Pollyanna loves roasting a chicken in the summer: “There’s nothing more universally loved than a simple, home-cooked roast chicken, and I cook my summer roast – or some version of it – most weekends at home. It’s minimal fuss for maximum flavour and can mostly be prepared before guests arrive. I switch up the salads depending on the month, but this pickled courgette and peach beauty is a particular favourite of mine.”

For more summer roast recipes check out our collection here.

Nutrition: per serving

Calories
816kcals
Fat
51g (11g saturated)
Protein
46g
Carbohydrates
41g (6g sugars)
Fibre
5.9g
Salt
1.2g
Calories
816kcals
Fat
51g (11g saturated)
Protein
46g
Carbohydrates
41g (6g sugars)
Fibre
5.9g
Salt
1.2g

Ingredients

  • 1 large free-range chicken (1.8-2kg)
  • 1 lemon
  • 100g mayonnaise
  • 1 garlic clove

For the holiday potatoes

  • ½ tsp ground cumin
  • ½ tsp dried oregano
  • ½ tsp sea salt flakes
  • ¼ tsp smoked paprika
  • ¼ tsp smoked garlic granules (unsmoked is also fine)
  • Pinch cayenne pepper
  • Finely grated zest 1 lime
  • 1.5kg new potatoes
  • 2 tbsp olive oil

Pickled courgette salad

  • 2 large courgettes
  • Extra-virgin olive oil to drizzle and fry
  • 2 tbsp white wine vinegar
  • 1 peach, sliced into 8 wedges
  • 60g feta
  • 15g pine nuts, toasted
  • Handful mint leaves

Method

  1. Heat the oven to 180ºC fan/gas 6. Put the chicken in a large, high-sided roasting tray and season inside and out with salt and pepper. Finely zest the lemon into a small bowl and mix with the mayo and set aside, then cut the zested lemon into wedges and squeeze the juice over the chicken, leaving the used wedges in the tray. Pour in 250ml water (this ensures your chicken doesn’t dry out), then cook for 1 hour 15 minutes (or as per packet instructions, depending on the weight of the chicken). Cover with foil if the skin begins to catch and top up the water if it completely evaporates.
  2. While the chicken cooks, make the potatoes. Mix all the ingredients together except the potatoes and oil. Tip the potatoes into a large bowl, pour the spice mixture over the top, add a good pinch of salt and toss to coat. Drizzle the oil over the top, toss again, then spread out onto a roasting tray. Put the potatoes in the oven with the chicken to cook for 45-60 minutes.
  3. Finely slice the courgette into thin discs and put, in batches (don’t crowd the pan), in a large frying pan over a high heat with a splash of oil. Fry the courgette discs for a few minutes on each side until lightly browned, then transfer to a bowl. Once all the courgettes are cooked, drizzle over the vinegar and a little more oil, season with salt and pepper and toss to coat. Rinse out the pan, wipe it clean, then cook the peach wedges in it over a high heat with a drizzle of oil until lightly caramelised on each side. Lay out the pickled courgettes on a platter and top with the crumbled feta, toasted pine nuts, mint leaves and charred peaches (see Make Ahead).
  4. Once the chicken is cooked through (check by piercing the thickest part of the thigh with a knife – the juices should run clear), leave to rest for at least 10 minutes. Carefully drain some of the liquid from the bottom of the tray into the mayonnaise, bit by bit, whisking as you go. You might not need it all – stop when you’ve achieved a double cream consistency. Finely grate in the garlic clove, then taste and season with salt and pepper.
  5. Bring everything to the table, then carve the chicken.

delicious. tips

  1. The lightly pickled courgettes are even more delicious if prepared the night before, then assembled with the feta, peaches and nuts just before serving.

Recipe By

Pollyanna Coupland

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