Summer Roast Chicken with New Potatoes and Warm Salad
This Sunday roast is perfect for when the days start getting warmer and you want something a bit lighter. You can use whichever flavoured sea salt for this, but
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cornishseasalt.com.au.
Cooking tools:
- Roasting pan
- Butcher's twine
- Microplane
- Fine-mesh sieve
- Kitchen scale
- Oven
- Stove
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring spoon
- Measuring cup
- Stockpot
- Colander
- Skillet
- Wooden spoon
- Serving platter
- Serving bowl
- Pitcher
Ingredients
- 75 g (3oz) Butter, softened
- 3 Lemons
- 1tsp Cornish Sea Salt Savoury Umami, plus extra to serve
- 1 Large chicken, about 1.8kg
- Small bunch thyme
- 800g New potatoes
- 4 Garlic cloves (unpeeled)
- 3tbsp Plain flour
- 100ml White wine
- 300ml Chicken stock
- 400g Asparagus, woody ends trimmed
- 600g Frozen peas
- 1tbsp Olive oil
- 400g Radishes
- Juice of 1 lemon
- Mint leaves (optional)
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