Roast chicken with crispy potatoes, summer salad and herby hollandaise recipe
This wonderful whole roast chicken with crispy skin-on potatoes, asparagus, radishes and herby hollandaise is the stuff of dreamy, laid-back summer Sundays.
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Cooking tools:
- Oven
- Roasting pan
- Baking sheet
- Chef's knife
- Cutting board
- Saucepan
- Whisk
- Mixing bowl
- Stove
- Measuring spoon
- Tongs
- Serving platter
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
- 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
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