Summer Roast Chicken Dinner

Name: Summer Roast Chicken Dinner
Prep time: 20 min
Cook time: 155 min
Total time: 175 min
Yield: 1 serving
Ingredients: Whole chicken (~1.6 kg) × 1; Lemons × 1; 2.5 g Fresh rosemary; 3 cloves Garlic; 25 ml White wine; 85 ml Chicken stock; 0.5 tbsp Olive oil; 165 g Baby new potatoes; 33 g Crème fraîche; 7 g Butter; 33 g Spinach; 50 g Frozen peas; 1 can Butter beans (canned); 33 ml Cream; 1 pinch Salt; 1 pinch Black pepper

175 min · Medium · Serves 1

750 kcal per serving · 48g protein

A gentler whole-bird roast: chicken steam-roasted over wine and stock so it can't dry out, crème-fraîche-crusted baby potatoes, and a silky green purée of spinach, peas and butter beans.

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Ingredients

Whole chicken (~1.6 kg) × 1
Lemons × 1
2.5 g Fresh rosemary
3 cloves Garlic
25 ml White wine
85 ml Chicken stock
0.5 tbsp Olive oil
165 g Baby new potatoes
33 g Crème fraîche
7 g Butter
33 g Spinach
50 g Frozen peas
1 can Butter beans (canned)
33 ml Cream
1 pinch Salt
1 pinch Black pepper

Method

Heat the oven

Heat the oven to 180°C.
Tuck the halved lemons

Tuck the halved lemons, rosemary and the separated garlic bulb cloves into the chicken's cavity and pour in the wine.
Sit the bird breast-side DOWN

Sit the bird breast-side DOWN in a deep tray, pour the stock around it, rub the skin with oil, season, and seal the tray tightly with foil.
Steam-Roast

Roast the sealed tray for 45 minutes — the bird steams in wine and stock and stays juicy.
Remove the foil

Remove the foil, flip the chicken breast-side up, baste well — spoon the hot tray juices over the skin — and roast 20 minutes more until the skin is golden and the thigh juices run clear.
Rest it on a board

Rest it on a board, keeping the tray juices.
Boil Potatoes

While the bird roasts, boil the potatoes in a large pan of salted water until just tender — a knife should slide in easily — about 15 minutes, then drain well.
Crisp the Potatoes

Turn the oven up to 200°C. Toss the potatoes with the crème fraîche, half the butter and plenty of salt in a roasting tray, and roast until blistered and golden, turning once, about 45 minutes.
Blitz the spinach

Blitz the spinach, peas, butter beans, cream, the garlic cloves and a splash of the reserved stock in a blender until completely smooth; warm the purée through in a saucepan over low heat, season, and stir in the last of the butter.
Carve the chicken and serve

Carve the chicken and serve over the purée with the potatoes, spooning over the tray juices.