Roasting a whole chicken is a versatile dish that works all year round, whether paired with a fresh salad in summer or as part of a hearty roast during colder months. This recipe offers a Cornish twist on the classic French dish petits pois à la française, providing a simple, lighter alternative to a traditional Sunday lunch. Braising the vegetables unlocks an extra layer of sweetness, making this meal both comforting and vibrant.
Roast Chicken with Braised Peas and Lettuce
Preparation time: 15 minutes
Resting time: 1 hour
Cooking time: 1 hour 45 minutes
Serves: 4
Ingredients
- 1 whole chicken (about 1.6kg)
- Olive oil
- Salt and black pepper
- 1 generous handful of thyme sprigs
- 1 garlic bulb, cloves smashed
- 5 rashers of thick-cut smoked streaky bacon
- 6 shallots, peeled and sliced
- ½ teaspoon plain flour
- 1 large glass of dry cider
- 500ml chicken stock
- 500g fresh podded peas (or frozen)
- 1 romaine lettuce, quartered
- 1 handful of flat-leaf parsley, chopped
- Crusty bread, to serve
Method
In a heavy-bottomed, ovenproof pan, rub the chicken all over with olive oil and season inside and out with plenty of salt and pepper. Fill the cavity with the thyme and garlic, then set aside at room temperature for one hour.
When you are ready to roast, place the chicken pan on a low heat and cook for 15 minutes, until the bottom of the bird is golden brown. This gives the legs a head start and helps them cook more evenly with the breast. Meanwhile, preheat the oven to 190°C (170°C fan)/375°F/gas 5.
Transfer the chicken to the oven and roast for 40 minutes. Then, remove the herbs and garlic from the cavity and leave them in the pan around the bird. Return the pan to the oven for a further 10 minutes, basting once halfway, until the skin is golden brown and the juices run clear. Transfer the chicken, herbs, and garlic to a plate and leave to rest.
Meanwhile, lay the bacon rashers in the hot pan and cook gently on the stovetop until golden brown. Add the shallots and a pinch of salt, and cook until soft and sweet. You may want to add a drop of water to help lift some of the delicious sticky bits that have developed in the pan. Stir in the flour and cook, stirring, for a few minutes.
Add the cider and reduce it by half, then add the stock, peas, and lettuce. At this stage, you can either return the pan to the oven, reducing the heat to 160°C (140°C fan)/325°F/gas 3, for 45 minutes, or cook it on the hob over low heat for 35 minutes. Season to taste, then stir in the parsley.
Carve the chicken and serve on a platter with the peas in the middle of the table, accompanied by crusty bread to mop up any juices, and perhaps a small glass of cider.
David Gingell is chef and co-founder of Primeur, Westerns Laundry, and Jolene, all in London.
