Spring One‑Pot Roast Chicken

• free‑range chicken↗1

  about 1.6 kg/3 lb 8 oz

• butter↗50 г/ 2 унції g

  soft

• new potatoes (in bag)↗500 г g
• olive oil↗1 ст. л. tbsp
• young carrots (bag)↗150 г g

  washed or peeled

• green beans↗140 г/ 5 унції g

  if needed, separated into pods again

• frozen peas↗100 г/ 4 унції g

  thawed

• a good handful of coarsely chopped mixed herbs

  (mint, tarragon, parsley, thyme and leek – all suitable)

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C with convection, gas mark 6). Place the chicken in a large suitable roasting tray. Slip your fingers between the breast and the skin to lift it slightly, insert the softened butter and gently spread it over the breasts without tearing the skin. Rub the remaining butter over the entire outer surface of the chicken, season generously with your favorite spices, and roast for 30 minutes.

2. 2

   Toss the new potatoes in olive oil and season generously. When the chicken has browned, remove it, arrange the potatoes around it, stir them with the pan juices, and return to the oven for another 30 minutes.

3. 3

   Add the young carrots to the potatoes, stir, and roast for an additional 20 minutes.

4. 4

   Check the chicken’s doneness by piercing the thigh – the juices should run clear. Add the green beans and thawed peas to the vegetables, splash a little water and roast for another 5 minutes. Remove from the oven, loosely cover with foil and let rest for 10 minutes.

5. 5

   Sprinkle the finished dish with coarsely chopped mixed herbs, give a gentle toss and serve.