Roast chicken with Caesar vegetables

• anchovy fillets↗6
• red wine vinegar↗2 tbsp tbsp
• Dijon mustard↗2 tbsp tbsp
• garlic cloves↗2
• medium egg↗1
• vegetable oil↗150ml ml
• parmesan↗15g g

  finely grated

• tarragon¼ small pack

  1 tbsp finely chopped, the rest snipped off the stem to make small sprigs

• soft butter25g g
• anchovy fillets↗4

  finely chopped

• whole free-range chicken↗1 ½kg g
• fine-stemmed asparagus↗200g g

  spears, ends snapped off if woody

• green beans↗200g g

  trimmed, halved and blanched for 2 mins

• frozen peas↗170g g
• baguette↗¼

  cut into chunky croutons

Step-by-step instructions

1. 1

   To make the dressing, put the anchovies in a small bowl, add the vinegar, mustard, garlic and egg, then blitz with a stick blender until well mixed. Gradually add the oil in a thin stream until it thickens into a creamy dressing. Stir in the Parmesan, season and chill until ready to serve.

2. 2

   For the chicken, heat oven to 190C/170C fan/gas 5. Beat 1 tbsp chopped tarragon with the butter and anchovies, then rub it under the breast skin of the chicken. Rub any remainder all over the bird and roast for 1 hr until the chicken is golden and nearly cooked. After 1 hr, add the asparagus and beans to the roasting tin around the chicken. Cook for 12 mins, then scatter the peas over and cook for another 3 mins until the chicken is cooked through, the vegetables are tender and the peas are hot.

3. 3

   Meanwhile, put the croutons on a baking sheet and toast in the oven for about 10 mins until golden and crisp.

4. 4

   Scatter the chicken and vegetables with the croutons and tarragon sprigs, and spoon over a little dressing. Serve the rest of the dressing separately.