Name: Chive and green peppercorn roast chicken with spring vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 50 gm unsalted butter, softened; 2 tbsp finely chopped chives; 2 tsp green peppercorns in brine, coarsely chopped; 1 tsp finely grated lemon zest; 1.5 kg chicken, backbone removed, halved lengthways; 1 white onion, cut into wedges; 2 stalks celery, sliced diagonally; 100 gm sugarsnap peas; 2 bunches asparagus, trimmed, sliced diagonally; 300 gm fresh podded peas (see note); 1 tbsp lemon juice; 2 tbsp small mint leaves

Chive and green peppercorn roast chicken with spring vegetables

This dinner-ready recipe for green peppercorn chicken proves that a roast can be perfect for midweek meals.

Green peppercorn chicken roast recipe with spring vegetables

Serves 4

Prep

15M

Cook

45M

Total

Served on a bed of boiled spring vegetables, this chive and green peppercorn chicken roast recipe is an easy-to-prepare dinner that’s always a winner.

If you have leftover chicken, shred it and toss through the vegetables with some baby leaves to serve as a salad or have for lunch the next day.

Ingredients

50 gm unsalted butter, softened

2 tbsp finely chopped chives

2 tsp green peppercorns in brine, coarsely chopped

1 tsp finely grated lemon zest

1.5 kg chicken, backbone removed, halved lengthways

1 white onion, cut into wedges

2 stalks celery, sliced diagonally

100 gm sugarsnap peas

2 bunches asparagus, trimmed, sliced diagonally

300 gm fresh podded peas (see note)

1 tbsp lemon juice

2 tbsp small mint leaves

Method

1.Preheat oven to 220°C. Combine butter, chives, peppercorns, zest and ½ tsp salt flakes in a small bowl. Rub chicken all over with butter mixture. Place, skin-side up, on a large oven tray; roast until light golden (20 minutes).

2.Add onion, celery, sugarsnap peas and asparagus to pan with chicken; toss in pan juices. Return to oven and roast until chicken is golden and cooked through (20-25 minutes).

3.Meanwhile, blanch peas in boiling salted water until just tender (2 minutes). Place vegetables and pan juices in a large shallow bowl. Add lemon juice and mint; gently toss to combine. Top with chicken and serve.