Name: All-in-one spring roast chicken
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Yield: 5
Cuisine: British
Ingredients: 1 free-range chicken about 1.6kg/3lb 8oz; 50g/ 2oz butter softened; 500g bag new potato; 1 tbsp olive oil; 150g pack baby carrot scrubbed or peeled; 140g/ 5oz podded broad bean podded again if you like; 100g/ 4oz frozen pea defrosted; good handful roughly-chopped mixed herbs (mint, tarragon, parsley, chervil and chives are all nice)

Home
Recipes
All-in-one spring roast chicken

All-in-one spring roast chicken

Sarah Cook

Save recipe

Serves 4 - 5

Easy

Prep: 15 mins

Cook: 1 hr and 25 mins

A star rating of 3.3 out of 5.8 ratingsRate

loading...

A complete meal in one pot- juicy whole chicken with spring vegetables that takes minutes to assemble

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Eton mess stacks

A star rating of 4.7 out of 5.6 ratings

Fresh herb sauce

A star rating of 4 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

1 free-range chicken

about 1.6kg/3lb 8oz
50g/ 2oz butter

softened
500g bag new potato
1 tbsp olive oil
150g pack baby carrot

scrubbed or peeled
140g/ 5oz podded broad bean

podded again if you like
100g/ 4oz frozen pea

defrosted
good handful roughly-chopped mixed herbs

(mint, tarragon, parsley, chervil and chives are all nice)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving (5)

kcal624
fat40g
saturates14g
carbs21g
sugars4g
fibre5g
protein45g
salt0.6g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Sit the chicken in a good-sized roasting dish or tin. Push your fingers between the breast and skin to separate, push in some of the softened butter and gently spread over the breasts without tearing the skin. Rub the rest of the butter all over the outside of the chicken. Season well and roast for 30 mins.
step 2

Toss the new potatoes with the olive oil and plenty of seasoning. When the chicken comes out, scatter the spuds around it and toss with the juices in the dish, too. Put back in the oven for another 30 mins.
step 3

Stir the carrots into the potatoes and put back into the oven for another 20 mins.
step 4

Check the chicken is cooked by piercing the thigh and making sure the juices run clear. Stir the broad beans and peas into the other veg with a splash of water and put back in the oven for 5 mins. Remove from the oven, cover loosely with foil and rest for 10 mins. Scatter over and stir in the herbs before serving.

Recipe from Good Food magazine, April 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.3 out of 5.8 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now