Dressed while still warm, the tiny new potatoes in this salad absorb masses of flavour from the herbs and miso in the bright green dressing.
Thomas Straker's Roast Chicken with Squash, Beans & Cavolo Nero Pesto
- 1hr 30min
- Medium
Perfect for hosting a deliciously warming seasonal supper or to bring a new twist to Sunday lunch - Chef Thomas Straker shares his roast chicken recipe using our truly free-range, organic whole chicken and fresh produce from our Market Garden.
Ingredients | 1 Daylesford Organic whole chicken, approx. 1.75kg 25g thyme 25g rosemary 4 bay leaves 1 Crown Prince squash or equivalent, seeds removed and cut into chunky wedges 2 leeks 1 red chilli 100g unsalted butter, cut into chunks 100ml white wine 570g jar of best-quality butter beans, plus their liquid 150ml chicken stock 2 tablespoons honey 1 tablespoon dried oregano Extra virgin olive oil Flaky sea salt Black pepper
FOR THE PESTO 200g cavolo nero, tough stalks removed 50g baby spinach 30g pine nuts 1 garlic clove, crushed 30g parmesan, finely grated 100ml extra virgin olive oil Zest and juice of up to 1 lemon Flaky sea salt Black pepper
|
---|
Preheat the oven to 250°C.
To make the pesto, first blanch the cavolo nero in salted boiling water for 2-4 minutes until tender. Transfer to a bowl of iced water to stop it cooking and keep the leaves vibrant, then squeeze out as much liquid as you can. Add to a food processor along with the spinach, pine nuts, garlic, Parmesan, olive oil, the zest and juice of half the lemon, and a generous pinch of salt. Blitz until relatively smooth, adding more olive oil if needed to reach your desired consistency. Taste, squeezing in more lemon juice or adding salt if you like.
Next, prepare the chicken. Use a sharp knife or kitchen scissors to cut up either side of the spine to remove it completely, then cut the chicken into two halves through the breastbone. Drizzle a generous amount of olive oil all over both sides of the chicken, then season generously with salt, making sure there is a good amount on the skin. Fill the underside of each half with a bunch of rosemary and thyme sprigs and two bay leaves, then lay skin side up in a shallow skillet or casserole dish. Transfer to the oven to cook for an initial 20 minutes, then lower the heat to 210°C and cook for a further 20-30 minutes, or until the juices run clear.
Add the squash to a large baking tray or skillet. Drizzle generously with olive oil and season well with salt. Once the oven has been turned down to 210°C, add the squash and roast for 30-40 minutes, flipping halfway through, until tender and caramelised at the edges.
In the meantime, char the leeks and chilli for a few minutes in a very hot pan, or on a tray in the oven. You want the leeks to steam inside their skin so that when you remove the outer layer, the inside is nice and soft. Set aside to cool, then peel away the burnt outer layer of the leek and scrape away most of the burnt chilli skin. Finely chop both and set aside for later.
Add the butter to a saucepan. Set over a medium heat and melt, then continue to cook for a few minutes until it smells nutty and is a light golden colour, whisking often to ensure the milk solids are evenly dispersed. Once the chicken is cooked, remove it from the oven. Add the wine into the hot pan, then pour a generous amount of the burnt butter over the chicken. Lift out the chicken and set aside to rest, then add the beans and their liquid to the pan along with the chicken stock. Return to the oven for a few minutes to reduce a little.
Pull the squash out of the oven and add to a large mixing bowl, then toss gently with the honey and an extra drizzle of olive oil. Set aside until ready to serve.
Remove the beans from the oven, then stir through the chopped leek and chilli, seasoning to taste with salt. Return the chicken to the pan, minus their herbs, and finish with an extra drizzle of olive oil, the dried oregano and some salt.
To serve, carve the chicken into sections - I like to cut the breast in half and separate the thigh and drumstick. Plate up with the beans and their juices, a wedge of squash or two, and a generous spoonful of the cavolo nero pesto.
DELIVERY INFORMATION
We use DPD to deliver items to addresses throughout mainland UK.
You may select your preferred delivery day during check-out. Next day deliveries have a cut-off time of 12pm (please note next day delivery is not available on all items).
Gift messages may be added at check-out.
Your order will arrive in a Daylesford branded, 100% recycled cardboard box packed with shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled.
Please visit our Delivery & Returns page for more information.