Name: Roast Chicken with Warm Potato Salad Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves: 4
Cuisine: British

Ingredients

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

Method

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.

Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to womanandhome.com. These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.

Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.

Serves	4
Skill	Easy
Preparation Time	20 mins
Cooking Time	1 hours
Total Time	1 hours 20 mins