Roast Chicken with Spring Vegetables

I just love the flavours of spring, from fresh peas to radish. This recipe is easy to make and utterly delicious with its roasted baby potatoes and yes, roasted radish which I can assure you is very tasty.

4 Servings

Ingredients:

1 whole chicken (roughly 1.5 kgs)

3 tbsp butter

500gr baby potatoes, sliced into halves

1 onion, quartered

1 head of garlic, sliced in half horizontally

1 chicken stock cube

300ml hot water

15 long radishes, stems removed

1 fennel, finely sliced

S&P

Instructions:

Heat your oven to 200c for fan assisted ovens, or 220c for traditional ovens.

Soften your butter by leaving it at room temperature for 20 minutes then slather your whole chick with the butter & sprinkle salt & pepper on all sides.

Place the chicken in the centre of a large baking tray & place your potato halves, skin up, around the chicken. Add the onion, garlic & a sprinkle of pepper.

Dissolve the stock cube in the hot water & pour the stock over the potatoes.

Place in the oven for 30 minutes.

Remove from the oven to turn over your potatoes so that they are skin side down, and baste your chicken.

Return to the oven for 30 minutes then add the radish & fennel, tossing well in the oven juices to moisten. Baste your chicken once more before returning the tray to the oven for 30 minutes.

Place the chicken on a large serving tray.

Toss the potatoes & vegetables in the cooking juices before placing them around the chicken. And enjoy!