Wild garlic, tarragon and mint roast chicken with lettuce and peas
- Published: 19 Apr 21
- Updated: 18 Mar 24
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.
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Serves 4-6 -
Hands-on time 20 min, oven time 1 hr 15 min
Nutrition
- Calories
- 460kcals
- Fat
- 23.1g (11.5g saturated)
- Protein
- 52g
- Carbohydrates
- 9.2g (2.8g sugars)
- Fibre
- 3.9g
- Salt
- 1.2g
delicious. tips
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.