RECIPE

HERB ROASTED CHICKEN WITH HASSELBACK POTATOES
& GARDEN PEAS WITH SALSA VERDE

HERB ROASTED CHICKEN WITH HASSELBACK POTATOES
& GARDEN PEAS WITH SALSA VERDE


SERVES:
4-6

COOKING TIME:
Prep - 20 minutes
Cook - 1 hour and 30 minutes + resting time


INGREDIENTS:

For the chicken:

- 1 Whole chicken, approx. 2-2.5kg

- 2 Lemons, cut in half

- 2 Whole garlic bulbs, cut in half

- Olive oil

- 1 Large bunch of mixed fresh herbs such as rosemary, dill, tarragon, bronze fennel, bay, thyme, wild garlic

- Seasoning

For the hasselback potatoes:

- 1kg of new potatoes or similar

- 2-3 sprigs of rosemary

- Olive oil

- Sea salt

For the hasselback potatoes:

- 500g fresh or frozen garden peas,

- 100ml olive oil + extra if needed

- 1 small bunch of fresh mint, stalks removed - approximately 20g

- 1 small bunch of fresh dill, stalk removed - approximately 20g

- 1 large bunch of fresh parsley, stalks removed - approximately 50g

- A handful of fresh wild garlic leaves, alternatively use 1-2 cloves of garlic

- Zest and juice from ½ lemon

- 2 tsp of dijon mustard

- 2 tbsp capers, rinsed and roughly chopped

- Seasoning

To serve:

- Fresh steamed seasonal greens such as purple sprouting broccoli

- Fresh seasonal herbs and pea shoots to garnish

METHOD:

1 - Preheat the oven to 200ºC/180ºC fan/400ºF

*Follow the preparation guidelines and cooking recommendations that come with the chicken for best results.

2 - Remove the chicken from the fridge to rest at room temperature before cooking (approximately 20 minutes).

3 - In a large roasting tin, drizzle a little olive oil on the base. Place the chicken in the tin, breast side up.

4 - Place 1 lemon half and one garlic half inside the cavity with a small handful of the fresh herbs. It may be easier to cut the lemon and garlic into smaller pieces for this.

5 - Scatter the remaining herbs around the chicken and drizzle a little more oil over. Massage the oil through the herbs so they are all lightly coated.

6 - Place the remaining lemon and garlic halves in the tin around the chicken. Rub a little olive oil into the chicken breast and sprinkle it with a pinch of sea salt.

7 - Place in the preheated oven.

Cooking time should be approximately 1 1/2 hours. The chicken is cooked when golden brown and the juices run clear when inserted with a skewer.

8 - Meanwhile prepare the potatoes. Scrub the new potatoes in cold water but leave the skin on. Pat dry and using a very sharp knife, thinly
slice along the top of the potato, cutting down as far as possible without cutting all the way through. You may find it easier to use two small dowling rods or wooden chopsticks as a useful guide, and place either side of the potato so they will stop the knife from reaching the cutting board.

9 - When all the potatoes have been cut in this way, place them cut side up in a large roasting tin or tray. Pour a little olive oil in a small dish and use a pastry brush to brush oil over the potatoes, trying to work a little oil into the crevices made by the cuts to the top.

10 - Add the rosemary to the tray with the potatoes and sprinkle sea salt over the top.

11 - The potatoes will take approximately 45 minutes to roast so put them into the oven with the chicken when there is this amount of time left for the chicken to cook.

12 - To make the salsa verde, place the herbs, and garlic clove if using, into a food processor and blitz until finely chopped, alternatively they could be crushed together with a pestle and mortar or finely chopped
with a sharp knife.

13 - In a bowl add the chopped herbs together with the remaining ingredients and stir together. Add a little more olive oil if needed. Season to taste.

14 - When the chicken is cooked, remove from the oven, cover in tinfoil and allow to rest for 20 minutes before serving and carving.

15 - While the chicken is resting, cook the peas in a pan of salted boiling water. Place a steamer insert over the pan and place the broccoli or other greens into the steamer and steam for a few minutes.

16 - To serve, place the chicken on a platter and scatter fresh herbs around the edge and decorate with the roasted lemon and garlic halves.

17 - Carve slices of chicken from the breast and add to a warm plate.

18 - Drain the peas from the pan and mix through with a couple of tablespoons of the salsa verde. Put the remaining salsa verde into a small dish and place on the table.

19 - Add the potatoes and steamed greens to the plate along with the peas in salsa verde. Scatter over some dill or fennel fronds and add pea shoots to garnish the peas in salsa verde.


Notes:

- Salsa Verde ( green sauce ) can be made with a variety of different herbs. Parsley is a good versatile base
but try basil, tarragon or oregano in place of the mint and dill.

- The Salsa Verde can be made a day or two ahead and should keep well in the fridge for a couple of days.

- Try adding a little grated parmesan to the hasselback potatoes when still hot from the oven.

Chicken by Copas Turkeys

Recipe by Sarah Hemsley | A Slow Gathering


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