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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.