Roast chicken with crispy potatoes, summer salad and herby hollandaise recipe | delicious. magazine

Ingredients

• 2kg free-range chicken
• 250ml dry white wine
• A few garlic cloves, bashed
• Olive oil to drizzle
• ½ lemon
• 750g baby new potatoes
• 400g asparagus, halved
• 200g breakfast radishes, halved if large
• 2 thick slices sourdough bread, torn (optional)
• 2 little gem lettuces, quartered lengthways
• 2 handfuls pea shoots
• For the herb hollandaise
• 3 tbsp white wine vinegar
• 1 small shallot, halved
• 2 mace blades
• 1 bay leaf
• 4 black peppercorns
• 2 medium free-range egg yolks
• 110g unsalted butter, cubed
• juice ½ lemon
• a handful of fresh basil leaves, torn
• 2 tbsp snipped fresh chives
• a handful of fresh mint leaves, chopped