Wild garlic, tarragon and mint roast chicken with lettuce an

• porsi: Serves 4-6
• waktu aktif: 20 min
• total waktu: 1 hour 35 minutes

Bahan-bahan

60g butter, softened

½ bunch wild garlic leaves,

finely chopped (see Know-how)

1 tbsp each fresh tarragon and

mint leaves, finely chopped

2kg free-range chicken, at room

temperature

Steamed potatoes to serve

For the lettuce and peas

25g unsalted butter

340g jar sweet silverskin

pickled onions, drained

300ml vegetable stock

400g frozen peas

2 baby gem lettuces, sliced

2 tbsp crème fraîche

Small handful mint leaves, torn

Petunjuk

1 Heat the oven to 180°C fan/gas 6. Mix the butter, wild garlic and herbs with some salt and pepper. At the neck end of the chicken, use your hand to gently loosen the skin over the breast. Spread two thirds of the butter mixture over the breast, under the skin, then rub the rest over the skin. Season, put the bird in a roasting tin and roast for 1¼ hours, basting every 15 minutes, or until the juices run clear when a skewer is pushed into the thickest part of the thigh or it reads 70-72°C on a probe thermometer. Rest for 10 minutes (the core temperature will rise a little – see Jen’s Kitchen).

2 Meanwhile melt the 25g butter in a large pan. Add the pickled onions and cook over a medium heat for 5 minutes until softened.

3 Add the stock and peas, bring to the boil, then cook for 3 minutes. Add the lettuce, cook for 2 minutes, then stir in the crème fraîche, mint and some seasoning.

4 Serve the chicken with the lettuce and peas, with any cooking juices spooned over and steamed potatoes on the side.

Catatan

Useful to have Probe thermometer

KNOW-HOW

Find wild garlic in farmers’ markets and greengrocers or forage for it in season (see p50). Otherwise, mix 50g spinach with a few chopped chives and 2 crushed garlic cloves.