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Roast chicken with Caesar vegetables

Roast chicken with Caesar vegetables 2016

Roast chicken with Caesar vegetables

Name: Roast chicken with Caesar vegetables
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 6 anchovy fillets; 2 tbsp red wine vinegar; 2 tbsp Dijon mustard; 2 garlic cloves; 1 medium egg; 150ml vegetable oil; 15g parmesan finely grated; ¼ small pack tarragon 1 tbsp finely chopped, the rest snipped off the stem to make small sprigs; 25g soft butter; 4 anchovy fillets finely chopped; 1 ½kg whole free-range chicken; 200g fine-stemmed asparagus spears, ends snapped off if woody; 200g green beans trimmed, halved and blanched for 2 mins; 170g frozen peas; ¼ baguette cut into chunky croutons

Good Food team

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Serves 4

Easy

Prep: 30 mins

Cook: 1 hr and 15 mins

A star rating of 5 out of 5.5 ratingsRate

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Celebrate asparagus season with this spring chicken recipe drizzled with a zingy Caesar dressing. Serve with new potatoes for a real family feast

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Ingredients

Nutrition

Units:

MetricUS

For the dressing

6 anchovy fillets
2 tbsp red wine vinegar
2 tbsp Dijon mustard
2 garlic cloves
1 medium egg
150ml vegetable oil
15g parmesan

finely grated

For the chicken and vegetables

¼ small pack tarragon

1 tbsp finely chopped, the rest snipped off the stem to make small sprigs
25g soft butter
4 anchovy fillets

finely chopped
1 ½kg whole free-range chicken
200g fine-stemmed asparagus

spears, ends snapped off if woody
200g green beans

trimmed, halved and blanched for 2 mins
170g frozen peas
¼ baguette

cut into chunky croutons

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Nutrition: per serving

kcal760
fat45g
saturates11g
carbs25g
sugars8g
fibre10g
protein58g
salt1.9g

Method

step 1

To make the dressing, put the anchovies in a small bowl, add the vinegar, mustard, garlic and egg, then blitz with a stick blender until well mixed. Gradually add the oil in a thin stream until it thickens into a creamy dressing. Stir in the Parmesan, season and chill until ready to serve.
step 2

For the chicken, heat oven to 190C/170C fan/gas 5. Beat 1 tbsp chopped tarragon with the butter and anchovies, then rub it under the breast skin of the chicken. Rub any remainder all over the bird and roast for 1 hr until the chicken is golden and nearly cooked. After 1 hr, add the asparagus and beans to the roasting tin around the chicken. Cook for 12 mins, then scatter the peas over and cook for another 3 mins until the chicken is cooked through, the vegetables are tender and the peas are hot.
step 3

Meanwhile, put the croutons on a baking sheet and toast in the oven for about 10 mins until golden and crisp.
step 4

Scatter the chicken and vegetables with the croutons and tarragon sprigs, and spoon over a little dressing. Serve the rest of the dressing separately.

Recipe from Good Food magazine, November 2016

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