Wild garlic, tarragon and mint roast chicken with lettuce and peas
- April 2021
- Serves 4-6
- Hands-on time 20 min, oven time 1 hr 15 min
This springtime wild garlic roast chicken makes the most of seasonal spring produce – wild garlic and herbs like tarragon and mint – to flavour the meat. Try it as an alternative to lamb for Easter lunch.
Or, try this similarly herby roast chicken recipe slathered with basil, mint and pistachio pesto.
- 23.1g (11.5g saturated)
- 9.2g (2.8g sugars)
- 60g butter, softened
- ½ bunch wild garlic leaves, finely chopped (see Know-how)
- 1 tbsp each fresh tarragon and mint leaves, finely chopped
- 2kg free-range chicken, at room temperature
- Steamed potatoes to serve
For the lettuce and peas
- 25g unsalted butter
- 340g jar sweet silverskin pickled onions, drained
- 300ml vegetable stock
- 400g frozen peas
- 2 baby gem lettuces, sliced
- 2 tbsp crème fraîche
- Small handful mint leaves, torn
Useful to have
- Probe thermometer
- Heat the oven to 180°C fan/gas 6. Mix the butter, wild garlic and herbs with some salt and pepper. At the neck end of the chicken, use your hand to gently loosen the skin over the breast. Spread two thirds of the butter mixture over the breast, under the skin, then rub the rest over the skin. Season, put the bird in a roasting tin and roast for 1¼ hours, basting every 15 minutes, or until the juices run clear when a skewer is pushed into the thickest part of the thigh or it reads 70-72°C on a probe thermometer. Rest for 10 minutes (the core temperature will rise a little – see Jen’s Kitchen).
- Meanwhile melt the 25g butter in a large pan. Add the pickled onions and cook over a medium heat for 5 minutes until softened.
- Add the stock and peas, bring to the boil, then cook for 3 minutes. Add the lettuce, cook for 2 minutes, then stir in the crème fraîche, mint and some seasoning.
- Serve the chicken with the lettuce and peas, with any cooking juices spooned over and steamed potatoes on the side.
Find wild garlic in farmers’ markets and greengrocers or forage for it in season. Otherwise, mix 50g spinach with a few chopped chives and 2 crushed garlic cloves.
Foraging for wild garlic: Wild garlic grows between March and June. You’ll probably smell it as you get near, especially if you’re walking through a patch. Look for clusters of broad, pure green spearhead-shaped leaves growing in damp areas of deciduous woodland, often close to water – and often near bluebells. If it’s flowering, you’ll see pretty white petalled flower heads sitting on a single stem shooting up from connected leaves. If you’re at all unsure, rub a leaf between finger and thumb to release the garlicky aroma.
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