MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: All-In-One Spring Roast Chicken
 Categories: Poultry, Potatoes, Vegetables, Herbs
      Yield: 4 Servings
 
  1 5/8 kg Free-range chicken (3 1/2 lb)
     50 g  Butter (2 oz); softened
    500 g  Bag new potatoes (18 oz)
      1 tb Olive oil
    150 g  Baby carrots (5 oz); scrubbed
           - or peeled
    140 g  Broad beans (5 oz); podded,
           - podded again if you like *
    100 g  Peas (3 1/2 oz); defrosted
           Good handful roughly-chopped
           - mixed herbs (mint, chives,
           - tarragon, parsley, and
           - chervil are all nice)
 
  Heat oven to 205°C/400°F (180°C/360°F fan)/gas 6. Sit
  the chicken in a good-sized roasting dish or tin. Push
  your fingers between the breast and skin to separate,
  push in some of the softened butter and gently spread
  over the breasts without tearing the skin. Rub the rest
  of the butter all over the outside of the chicken.
  Season well and roast for 30 minutes.
  
  Toss the new potatoes with the olive oil and plenty of
  seasoning. When the chicken comes out, scatter the spuds
  around it and toss with the juices in the dish, too. Put
  back in the oven for another 30 minutes.
  
  Stir the carrots into the potatoes and put back into the
  oven for another 20 minutes.
  
  Check the chicken is cooked by piercing the thigh and
  making sure the juices run clear. Stir the broad beans
  and peas into the other veg with a splash of water and
  put back in the oven for 5 minutes. Remove from the oven,
  cover loosely with foil and rest for 10 minutes. Scatter
  over and stir in the herbs before serving.
  
  Recipe by Sarah Cook
  
  RECIPE FROM: https://www.bbcgoodfood.com
  
  Uncle Dirty Dave's Archives
 
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