Roast chicken with baby onions, lardons, peas, gem lettuce and mint

Method

1. Preheat the oven to 190°C/gas 5.

2. Prepare the chicken by removing all items from its cavity. Season the bird all over with salt and pepper and place the garlic and thyme inside. Set the bird into a roasting tray and drizzle 100ml olive oil over the breast. Place into the oven and cook for 45 minutes to an hour, basting regularly until cooked. Remove from the oven and leave to rest.

3. For the ragout: drain the roast juices into a bowl. Mix 100ml of balsamic and 200ml of olive oil into the juice to make a warm vinaigrette. Season with salt and pepper and set aside until required.

4. In a saucepan, heat the peeled baby onions with 50g of butter until they colour lightly. Then add the lardons and cook until mildly browned. Add enough water to cover just the top of the onions and bring to a boil. Cook the onions until the water reduces by half, then add the peas and baby gems. When the vegetables are sufficiently cooked, add the chopped mint and finish by whisking in the remaining butter. Season with salt and pepper.

5. To serve, reheat the chicken in the oven for 3-4 minutes. Carve the meat into portions and lay onto a serving platter. Spoon the ragout into a bowl and serve alongside the chicken.

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Ingredients

For the chicken

4kg whole chicken
Salt
Pepper
1 head Garlic, cut in half
20g fresh Thyme
100ml Olive oil

For the ragout

100ml Balsamic vinegar
200ml Olive oil
Salt
Pepper
150g baby Onions, peeled
120g unsalted Butter
80g smoked bacon lardons, or Panchetta strips
100g Peas, fresh or frozen
2 Little Gem Lettuce, cut into quarters
small handfuls fresh Mint, chopped

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