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 vegetablesJeremy Simons

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.



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.

You can substitute fresh podded peas with frozen peas.


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