For those warmer days when you can't face a traditional roast, this is perfect simply served with a green salad
- 1 free range chicken, around 1.8kg (4lb)
- 2 lemons, 1 halved, 1 cut into wedges
- 400g (14oz) new potatoes
- 300g (10oz) mange tout
- couple handfuls pitted black olives
- 3tbsp roughly chopped chives
- 4 spring onions, sliced
- 3tbsp olive oil
- 2tbsp red wine vinegar
Heat the oven to 200C, 180C fan, 400F, gas 6. Place the halved lemon in the chicken's cavity, season the chicken all over with sea salt and black pepper, drizzle with oil and roast for 20 minutes, before turning the oven down to 180C, 160C fan, 350F, gas 4 and roasting for a further 40 minutes, until a skewer inserted into the thickest part of the chicken comes out piping hot.
Meanwhile, steam the potatoes for around 15-20 minutes until tender, adding the mange tout into the pan for the final 3-4 minutes. When cooked, toss with the olives, chives, spring onions, olive oil and vinegar and season. When the chicken is cooked, rest it for 10 minutes, then serve with the lemon wedges for squeezing, and the salad on the side.
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