Preparation time: 20 minutes
Cooking time: 1 hour 20 minutes
Serves 4
Adapted from: BBC Good Good by Anna Glover
A rich, comforting roast chicken dish with mascarpone, lemon and tarragon, finished with tender vegetables and a creamy pan sauce.
Ingredients
1½kg whole chicken
250g mascarpone
½ small lemon, zested and juiced
small bunch of tarragon, finely chopped
3 tbsp olive oil
800g new potatoes, halved if large
1 garlic bulb, halved
200g radishes, halved if large
½ bunch of spring onions, trimmed
150ml chicken stock
200g frozen peas, defrosted
100g spring greens, shredded
salt and freshly ground black pepper
Method
- Heat the oven to 200C/180C fan/gas 6. Remove any string from the chicken and place it in a large roasting tin or baking dish, leaving plenty of space around it.
- Mash 2 tbsp of the mascarpone with the lemon zest, 1 tbsp of the chopped tarragon and some seasoning. Gently loosen the skin from the chicken breast using your hand and spread the mixture underneath in a thin layer. Spoon another 3 tbsp of mascarpone into the cavity of the chicken to enrich the roasting juices. Rub 2 tbsp olive oil over the skin, season well with sea salt and loosely tie the legs together. Roast for 20 minutes.
- Arrange the potatoes and garlic around the chicken, drizzle with the remaining 1 tbsp olive oil and return to the oven for 30 minutes.
- Add the radishes and whole spring onions to the tin, turning everything to coat in the roasting fat. Roast for a further 25 minutes until the vegetables are tender and golden and the chicken is cooked through. Remove the chicken from the tin, cover loosely with foil and rest.
- Spoon away any excess oil from the tin. Whisk the remaining mascarpone (about 150g) with the chicken stock until smooth, then pour into the tin. Bubble on the hob for a few minutes, stirring to coat the vegetables. Squeeze over some lemon juice and season to taste.
- Stir in the peas, spring greens and most of the remaining tarragon. Cook for a few minutes until the greens are just tender and bright. Return the chicken to the tin to serve and scatter over the remaining tarragon.
Nutrition (per serving)
Energy: 950 kcal
Fat: 59g
Saturates: 26g
Carbohydrates: 40g
Sugars: 10g
Fibre: 10g
Protein: 59g
Salt: 0.7g