Name: Roast chicken with Caesar vegetables
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: 6 anchovy fillets -; 2 tbsp red wine vinegar -; 2 tbsp Dijon mustard -; 2 garlic cloves -; 1 medium egg -; 150ml vegetable oil -; 15g parmesan , finely grated -; ¼ small pack tarragon , 1 tbsp finely chopped, the rest snipped off the stem to make small sprigs -; 25g soft butter -; 4 anchovy fillets , finely chopped -; 1 ½kg whole free-range chicken -; 200g fine-stemmed asparagus spears, ends snapped off if woody -; 200g green beans , trimmed, halved and blanched for 2 mins -; 170g frozen peas -; ¼ baguette , cut into chunky croutons -

Ingredients for - Roast chicken with Caesar vegetables

1. 6 anchovy fillets

2. 2 tbsp red wine vinegar

3. 2 tbsp Dijon mustard

4. 2 garlic cloves

5. 1 medium egg

6. 150ml vegetable oil

7. 15g parmesan , finely grated

8. ¼ small pack tarragon , 1 tbsp finely chopped, the rest snipped off the stem to make small sprigs

9. 25g soft butter

10. 4 anchovy fillets , finely chopped

11. 1 ½kg whole free-range chicken

12. 200g fine-stemmed asparagus spears, ends snapped off if woody

13. 200g green beans , trimmed, halved and blanched for 2 mins

14. 170g frozen peas

15. ¼ baguette , cut into chunky croutons

How to cook deliciously - Roast chicken with Caesar vegetables

1 . Stage

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 . Stage

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 . Stage

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

4 . Stage

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