Roast Chicken with Spring Veg & Herb Broth

Updated at: Wed, 16 Aug 2023 23:50:50 GMT

Step 1

Preheat the oven to 180°C fan/Gas 5-6. First, to make the vegetable broth, roughly chop the onion, carrot and celery. Place in a medium sized pan and add 750ml of water. Bring to the boil, then simmer for 30 minutes, while you continue.

Step 2

Place the (washed) Jersey Royals (no need to peel) in another pan covered with cold water, add a pinch of salt, bring to a low simmering boil, then cook until they slide off the knife when pierced, this will take around 20 minutes or so, while you continue. The exact cooking time will depend on the size of the potatoes we harvest this week; if we have large ones, it may take a little longer, or if any are smaller than the others, test and remove those once cooked. Once they have all cooked, take the pan off the heat, leaving all the potatoes sat in their cooking liquid.

Step 3

Season the chicken with salt. Heat a splash of oil in a frying pan. Fry the chicken skin-side down on a medium- high heat until the skin is golden and crispy, approx. 5-6 minutes. Transfer to a roasting tray, skin-side up. Bake for 25 minutes, while you continue.

Step 4

Pick the mint leaves then roughly chop with the parsley (use any tender stalks and the leaves). Place both in a blender with the (washed) spinach. Strain the simmered stock through a sieve into a bowl. Add it to the blender. Blend on full speed for approx. 1 minute, until smooth and bright green. If needed, add a splash of water to thin it, to your liking. This will keep warm to one side.

Step 5

Trim the bases off the asparagus spears (see tip). Once the chicken has cooked for 25 minutes, add the asparagus to the same roasting tray, toss them in the juice from the tray, season with a little salt and pepper, then roast both chicken and asparagus for a further 10 minutes.

Step 6

Peel and finely chop or grate the garlic. Halve or quarter the radishes, depending on size. Chop the potatoes into bite-sized chunks.

Step 7

Melt 50g of butter with the garlic in a medium-sized saucepan (rinse and use the same one the stock cooked in). Add a splash of water, approx. 4 tbsp.

Step 8

Add the radishes to the butter emulsion and cook, stirring often, until they are slightly softening but still retain a little bite. This will take only a few minutes. Add the Jersey Royals to warm through, then season.

Step 9

Spoon into bowls, pour over some spinach and herb broth to your liking, then place the roasted chicken and asparagus on top. Serve with a wedge of lemon for squeezing.

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