Cooking time: ~1 hour 20 minutes

What’s in your box

Main & Vegetables

 

Whole chicken (1.8–2kg)
Potatoes (1.5kg)
Carrots (750g)
Purple sprouting broccoli (400g)
Brown onion (1 large)
Garlic bulb (1)
Wild garlic (small bunch)

For Dessert

 

Apples (700–800g, ~5–6 apples)
Rhubarb (400–500g)

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You will need from your cupboard

 

Olive oil or vegetable oil
1 lemon

Butter (at least 120g total)
Salt & black pepper

Plain flour (80g)
Sugar (60g + 1–2 tbsp for fruit)

Optional: handful of oats for crumble
Optional: custard, cream or ice cream to serve

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Step 1 – Prepare the Chicken

 

Remove the chicken from the fridge 30 minutes before cooking.

Preheat oven to 200°C (180°C fan).

Make a flavoured butter by mixing:

• 60g soft butter

• a handful of chopped wild garlic

• zest of 1 lemon

• 1 crushed garlic clove

• salt and pepper

Loosen the skin over the breast and rub most of the butter underneath. Rub the rest over the outside.

Place in a roasting tin with:

• the onion, cut into wedges

• the lemon, halved

• a few unpeeled garlic cloves

Roast for 1 hour 15 minutes, until golden and cooked through.
Cover loosely with foil and rest for 15 minutes before carving.

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Step 2 – Roast the Potatoes

 

Peel potatoes and cut into large chunks.

Parboil in salted water for 8 minutes.

Drain well and shake to rough up.

Heat 4–5 tbsp oil in a roasting tray, add potatoes and roast for 45–50 minutes, turning halfway, until crisp and golden.

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Step 3 – Roast the Carrots

 

Cut carrots into batons or thick slices.

Toss with:

• 1 tbsp oil

• salt and pepper

Roast for 25–30 minutes until tender and lightly caramelised.

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Step 4 – Cook the Purple Sprouting Broccoli

 

Trim ends if needed.

Boil in salted water for 3–4 minutes until tender.

Drain and toss with a knob of butter and a pinch of salt.

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Step 5 – Make the Pan Juices

 

Once the chicken is cooked, spoon off excess fat.

Place the roasting tin over a low heat (or transfer juices to a pan).
Squeeze in some roasted lemon juice and add a splash of water.

Stir, scrape up the flavour, and season to taste.

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Step 6 – Apple & Rhubarb Crumble

 

Reduce oven to 180°C (160°C fan).

Peel, core and slice apples. Cut rhubarb into short lengths.

Place in a baking dish with 1–2 tbsp sugar, toss together.

Rub together:

• 80g plain flour

• 60g butter

• 60g sugar

(Optional: add a handful of oats.)

Scatter over fruit and bake for 30–35 minutes until golden and bubbling.

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To Serve

 

Carve the rested chicken.

Serve with roast potatoes, carrots, purple sprouting broccoli and spoonfuls of the wild garlic, lemon and butter pan juices.

Finish with warm apple & rhubarb crumble.