Wild Garlic Roast Chicken with New Potatoes and Asparagus
Wild Garlic Roast Chicken with New Potatoes and Asparagus
Ingredients
For the Wild Garlic Roast Chicken
- 1 whole chicken, spatchcocked
- 2 tablespoons salt, plus more for sauce
- 2 tablespoons olive oil
- 1 cup double cream, good quality
- 1 tablespoon mustard
- 1 handful wild garlic, finely chopped
- 1 teaspoon pepper, freshly ground, plus more as needed
- 1/4 cup wine, dry white
For the New Potatoes and Asparagus
- 1 1/2 pounds new potatoes
- 1 pound asparagus, trimmed and cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper, freshly ground
Instructions
- 1
Place the whole chicken on a baking tray, breast side down. Using kitchen shears, cut down both sides of the chicken's spine to remove it. Flip the chicken over (breast side up) and press down firmly on the breastbone to flatten it. This technique is called spatchcocking.
⏱️ 5 min
- 2
Season the spatchcocked chicken generously with 2 tablespoons of salt on both sides. Let the chicken rest for 1 hour at room temperature. This allows the salt to penetrate the meat and the chicken to warm up, which helps it cook more evenly.
⏱️ 5 min
- 3
Preheat your oven to 220°C (425°F). After the chicken has rested, pour 2 tablespoons of olive oil over it and rub it thoroughly into the skin.
⏱️ 5 min•🌡️ 220
- 4
Place the chicken into the preheated oven for 10-15 minutes, or until the skin begins to get some color and sizzle.
⏱️ 15 min•🌡️ 220
- 5
While the chicken is in the oven, prepare the wild garlic cream sauce. In a bowl, combine the double cream, 1 tablespoon of mustard, and 1/2 teaspoon of salt. Finely chop the wild garlic and add it to the cream mixture. Whisk all the ingredients together until well combined. Finish by adding 1 teaspoon of freshly ground pepper and whisk again.
⏱️ 10 min
- 6
Remove the chicken from the oven after its initial 10-15 minute roast. Spoon the prepared wild garlic cream sauce generously over the chicken. Pour 1/4 cup of wine into the roasting tray around the chicken. Reduce the oven temperature to 180°C (350°F).
⏱️ 5 min•🌡️ 180
- 7
Return the chicken to the oven for a slower, gentler cook, approximately 35-45 minutes, or until the chicken is cooked through (internal temperature reaches 74°C / 165°F), the skin is crispy, and the sauce has thickened and coated the chicken.
⏱️ 45 min•🌡️ 180
- 8
While the chicken finishes cooking, boil the new potatoes in a pot of salted water until they are tender, about 15-20 minutes. While the potatoes are boiling, cut the asparagus into bite-sized pieces.
⏱️ 20 min
- 9
Once the potatoes are tender, add the chopped asparagus to the pot with the potatoes and cook for 2-3 minutes until the asparagus is tender-crisp. Drain the potatoes and asparagus.
⏱️ 5 min
- 10
Transfer the drained potatoes and asparagus to a bowl. Drizzle with 2 tablespoons of olive oil. Grate the lemon zest over the vegetables and squeeze the fresh lemon juice over them. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Lightly break the potatoes a little bit with a spoon or fork to allow them to better absorb the dressing.
⏱️ 5 min
- 11
Remove the wild garlic roast chicken from the oven. Carve the chicken and serve it immediately with the dressed new potatoes and asparagus, spooning extra sauce from the pan over the chicken.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Wild Garlic Roast Chicken with New Potatoes and Asparagus
For the Wild Garlic Roast Chicken
- 1 whole chicken, spatchcocked
- 2 tablespoons salt, plus more for sauce
- 2 tablespoons olive oil
- 1 cup double cream, good quality
- 1 tablespoon mustard
- 1 handful wild garlic, finely chopped
- 1 teaspoon pepper, freshly ground, plus more as needed
- 1/4 cup wine, dry white
For the New Potatoes and Asparagus
- 1 1/2 pounds new potatoes
- 1 pound asparagus, trimmed and cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper, freshly ground
Instructions
- 1
Place the whole chicken on a baking tray, breast side down. Using kitchen shears, cut down both sides of the chicken's spine to remove it. Flip the chicken over (breast side up) and press down firmly on the breastbone to flatten it. This technique is called spatchcocking.
⏱️ 5 min - 2
Season the spatchcocked chicken generously with 2 tablespoons of salt on both sides. Let the chicken rest for 1 hour at room temperature. This allows the salt to penetrate the meat and the chicken to warm up, which helps it cook more evenly.
⏱️ 5 min - 3
Preheat your oven to 220°C (425°F). After the chicken has rested, pour 2 tablespoons of olive oil over it and rub it thoroughly into the skin.
⏱️ 5 min•🌡️ 220 - 4
Place the chicken into the preheated oven for 10-15 minutes, or until the skin begins to get some color and sizzle.
⏱️ 15 min•🌡️ 220 - 5
While the chicken is in the oven, prepare the wild garlic cream sauce. In a bowl, combine the double cream, 1 tablespoon of mustard, and 1/2 teaspoon of salt. Finely chop the wild garlic and add it to the cream mixture. Whisk all the ingredients together until well combined. Finish by adding 1 teaspoon of freshly ground pepper and whisk again.
⏱️ 10 min - 6
Remove the chicken from the oven after its initial 10-15 minute roast. Spoon the prepared wild garlic cream sauce generously over the chicken. Pour 1/4 cup of wine into the roasting tray around the chicken. Reduce the oven temperature to 180°C (350°F).
⏱️ 5 min•🌡️ 180 - 7
Return the chicken to the oven for a slower, gentler cook, approximately 35-45 minutes, or until the chicken is cooked through (internal temperature reaches 74°C / 165°F), the skin is crispy, and the sauce has thickened and coated the chicken.
⏱️ 45 min•🌡️ 180 - 8
While the chicken finishes cooking, boil the new potatoes in a pot of salted water until they are tender, about 15-20 minutes. While the potatoes are boiling, cut the asparagus into bite-sized pieces.
⏱️ 20 min - 9
Once the potatoes are tender, add the chopped asparagus to the pot with the potatoes and cook for 2-3 minutes until the asparagus is tender-crisp. Drain the potatoes and asparagus.
⏱️ 5 min - 10
Transfer the drained potatoes and asparagus to a bowl. Drizzle with 2 tablespoons of olive oil. Grate the lemon zest over the vegetables and squeeze the fresh lemon juice over them. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Lightly break the potatoes a little bit with a spoon or fork to allow them to better absorb the dressing.
⏱️ 5 min - 11
Remove the wild garlic roast chicken from the oven. Carve the chicken and serve it immediately with the dressed new potatoes and asparagus, spooning extra sauce from the pan over the chicken.
⏱️ 5 min