Roast chicken with Caesar vegetables - Good Food Middle East

Ingredients

• 6 anchovy fillets
• 2 tbsp red wine vinegar
• 2 tbsp Dijon mustard
• 2 garlic cloves
• 1 medium egg
• 150ml vegetable oil
• 15g Parmesan, finely grated
• ¼ small pack tarragon, 1 tbsp finely chopped, the rest snipped off the stem to make small sprigs
• 25g soft butter
• 4 anchovy fillets, finely chopped
• 1½ kg whole free-range chicken
• 200g fine-stemmed asparagus spears, ends snapped off if woody
• 200g green beans, trimmed, halved and blanched for 2 mins
• 170g frozen peas
• ¼ baguette, cut into chunky croutons