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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.

By Jessica Brook
  • 15 mins preparation
  • 45 mins cooking
  • Serves 4
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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.


  • 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


  • 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.