Summer Roast Chicken Dinner

Name: Summer Roast Chicken Dinner
Prep time: 20 min
Cook time: 125 min
Total time: 145 min
Yield: 6 servings
Ingredients: Whole chicken (~1.6 kg) × 1; Lemons × 2; 15 g Fresh rosemary; 15 cloves Garlic; 150 ml White wine; 510 ml Chicken stock; 3 tbsp Olive oil; 990 g Baby new potatoes; 200 g Crème fraîche; 42 g Butter; 200 g Spinach; 300 g Frozen peas; 2 cans Butter beans (canned); 200 ml Cream; 2 tsp Salt; 6 pinches Black pepper

145 min · Medium · Serves 6

940 kcal per serving · 47g 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 × 2
15 g Fresh rosemary
15 cloves Garlic
150 ml White wine
510 ml Chicken stock
3 tbsp Olive oil
990 g Baby new potatoes
200 g Crème fraîche
42 g Butter
200 g Spinach
300 g Frozen peas
2 cans Butter beans (canned)
200 ml Cream
2 tsp Salt
6 pinches 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.
Brown the chicken

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 juices run clear, 74°C where the leg meets the body. Give it another 10-15 minutes if there is any pink at the bone.
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 and roast the potatoes with the crème fraîche, half the butter and plenty of salt until blistered and golden, turning once, about 45 minutes. Keep the chicken loosely covered in foil and slide it back in for the last 5 minutes to warm through.
Make the green purée

Cook the peas and spinach with a splash of the tray juices over medium heat until the peas are tender and the spinach collapses, about 4 minutes. Blitz with the butter beans, cream and a soft garlic clove from the cavity until completely smooth, then 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.