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One Pot Roast Chicken with Fennel, Jersey Royal Potatoes & Wild Garlic Pesto



(Serves 6)

Wild Garlic Pesto:

The simplest of dishes can often be the most rewarding. Inspired by our new course, One Pot Cooking – this flavoursome, one pot wonder heroes so many of our favourite spring ingredients. Quick to make, it creates minimal need for washing up and delivers beautifully on flavour. Remember to use any leftover jus and the carcass of the chicken to make a nourishing stock for use at another time.



Pre-heat the oven to 200°C

Set a large casserole dish over a medium-high heat and add 1 tbs rapeseed oil. Place in the chicken and brown on all sides until golden. Remove from the heat and set aside.

Add the fennel, potatoes, garlic, shallots and half the thyme to the pan. Place half of the lemon in the chicken cavity with the remaining thyme and place the chicken on top of the vegetables. Pour over the wine and chicken stock. Place the casserole in the oven with the lid on and cook for 30 minutes.

Make the wild garlic pesto by combining everything together in a food processor and blitzing to a coarse paste. Taste and adjust the seasoning as required. Set aside. If you are unable to source wild garlic, a good quality shop bought PESTO will work beautifully too – as will a homemade traditional basil pesto.

Remove the casserole dish from the oven and season the chicken generously with salt and pepper. Return to the oven with the lid off and cook for a further 20 minutes until the skin is golden. When cooked, remove the chicken and and vegetables from the pan and arrange on a warm plate. Cover with foil and rest.

Return the pan to the heat and bring the juices back to the boil. Check the seasoning and add the juice of the remaining half a lemon. Whisk in the grain mustard, if using, and pour into a jug to serve. Once the chicken has rested, carve and serve the vegetables from the casserole. Top with generous spoonfuls of wild garlic pesto and a glug of jus.

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