Chive and green peppercorn roast chicken with spring vegetables
This dinner-ready recipe for green peppercorn chicken proves that a roast can be perfect for midweek meals.
Nov 28, 2023 2:08am- Serves 4
- 15 mins preparation
- 45 mins cooking
Served on a bed of boiled spring vegetables, this chive and green peppercorn chicken roast recipe is an easy-to-prepare dinner that's always a winner.
If you have leftover chicken, shred it and toss through the vegetables with some baby leaves to serve as a salad or have for lunch the next day.
ingredients
- 50 gm unsalted butter, softened
- 2 tbsp finely chopped chives
- 2 tsp green peppercorns in brine, coarsely chopped
- 1 tsp finely grated lemon zest
- 1.5 kg chicken, backbone removed, halved lengthways
- 1 white onion, cut into wedges
- 2 stalks celery, sliced diagonally
- 100 gm sugarsnap peas
- 2 bunches asparagus, trimmed, sliced diagonally
- 300 gm fresh podded peas (see note)
- 1 tbsp lemon juice
- 2 tbsp small mint leaves
method
- 1
Preheat oven to 220°C. Combine butter, chives, peppercorns, zest and ½ tsp salt flakes in a small bowl. Rub chicken all over with butter mixture. Place, skin-side up, on a large oven tray; roast until light golden (20 minutes).
- 2
Add onion, celery, sugarsnap peas and asparagus to pan with chicken; toss in pan juices. Return to oven and roast until chicken is golden and cooked through (20-25 minutes).
- 3
Meanwhile, blanch peas in boiling salted water until just tender (2 minutes). Place vegetables and pan juices in a large shallow bowl. Add lemon juice and mint; gently toss to combine. Top with chicken and serve.
notes
You can substitute fresh podded peas with frozen peas.