Name: Roast chicken with Caesar vegetables
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 4
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; 1 ½kg 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

Roast chicken with Caesar vegetables 2016

For the dressing

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

For the chicken and vegetables

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
1 ½kg 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

Method

step 1
To make the dressing, put the anchovies in a small bowl, add the vinegar, mustard, garlic and egg, then blitz with a stick blender until well mixed. Gradually add the oil in a thin stream until it thickens into a creamy dressing. Stir in the Parmesan, season and chill until ready to serve.
step 2
For the chicken, heat oven to 190C/170C fan/gas 5. Beat 1 tbsp chopped tarragon with the butter and anchovies, then rub it under the breast skin of the chicken. Rub any remainder all over the bird and roast for 1 hr until the chicken is golden and nearly cooked. After 1 hr, add the asparagus and beans to the roasting tin around the chicken. Cook for 12 mins, then scatter the peas over and cook for another 3 mins until the chicken is cooked through, the vegetables are tender and the peas are hot.
step 3
Meanwhile, put the croutons on a baking sheet and toast in the oven for about 10 mins until golden and crisp.
step 4
Scatter the chicken and vegetables with the croutons and tarragon sprigs, and spoon over a little dressing. Serve the rest of the dressing separately.