Butter-roasted chicken with lemon, herbs and winter salad

ingredients

• Chicken

  • 1 (1.4kg) size 14 free-range chicken
  • salt
  • 1 lemon
  • 1 small bunch thyme
  • 1/2 cup chicken stock

• Herb butter

  • 50 gram butter, softened
  • 1 teaspoon creamy dijon mustard
  • 1 clove garlic, crushed with a little sea salt
  • 1 tablespoon chopped chervil
  • 2 tablespoon chopped parsley
  • 2 tablespoon snipped chives
  • sea salt

• Winter salad

  • 1 radicchio lettuce
  • 1 bunch sorrel leaves
  • 1 large bunch rocket leaves
  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1 clove garlic, crushed
  • 1/2 cup verjuice
  • 1 tablespoon snipped chives
  • 1 tablespoon torn cervil
  • 1 tablespoon torn parsley leaves

method

• Butter-roasted chicken with lemon, herbs and winter salad

  • 1

    Preheat oven to 180°C. Remove any lumps of fat from inside chicken cavity, then rinse chicken inside and out. Drain briefly then pat dry with paper towels. Season cavity with a little sea salt. Halve lemon and rub all over chicken skin, then put lemon halves in chicken cavity with the thyme.

  • 2

    Make herb butter by blending butter, mustard, garlic and chopped herbs with a few pinches of sea salt in a small bowl.

  • 3

    Slip fingers and thumb of one hand between the chicken breast skin and flesh on one side of the breast and squeeze in 1 tablespoon of herb butter, massaging it around so that it is even. Repeat with other side of breast (you will have herb butter left over). Tie the legs together with string and loop string around the parson’s nose, so that the cavity is closed, then take it round the back of the chicken, bring it back to the parson’s nose and tie it in a tight bow.

  • 4

    Put chicken, breast uppermost, in a small roasting dish or shallow casserole dish. Gently melt remaining herb butter and brush over chicken. Sprinkle chicken with sea salt and pour 1/2 cup stock around chicken.

  • 5

    Roast for 45 minutes, basting once, then turn chicken over and cook for 15 minutes. Turn breast-up again and cook for a further 30 minutes or so, until juices run clear when pierced with a skewer and when the legs are wiggled, they move freely; top up with more stock if necessary.

  • 6

    Remove chicken from oven and leave it to rest in the dish for 30 minutes. Tilt chicken and let juices run into the dish. Transfer chicken to a board and let it rest draped in tinfoil while you finish the sauce and salad.

  • 7

    Have salad leaves trimmed, washed and dried (keep them perky in a plastic bag lined with paper towels in the fridge until required). Break into bite-sized pieces and arrange on a platter big enough to fit the chicken. Whisk the oil, lemon juice, salt and garlic together.

  • 8

    Scoop fat off pan juices, or use a fat-separating jug. Reheat juices and pour in verjuice, bubble up, then add herbs.

  • 9

    Carve chicken into joints. Re-mix salad dressing and spoon over leaves and toss gently. Arrange chicken on salad and spoon over juices and herbs. Serve immediately.