Roast chicken with green hollandaise
This recipe takes the comforting flavours of a traditional roast chicken and adds some vibrance with a zesty green hollandaise sauce, use up the leftovers the next day for lunch!
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes in a large roasting tray, drizzle with half the oil, season, then shake to coat. Drizzle the chicken with the remaining oil, season inside and out, then put 2 lemon quarters and half the thyme inside the cavity. Put the remaining lemon and the garlic cloves in with the potatoes and place the chicken on top. Roast for 1 hr 5 mins.
- Lift out the chicken to stir the potatoes, then add the radishes and remaining thyme. Roll the veg around in any fat in the base of the tray, then put the chicken back on top. Roast for 25 mins until the potatoes are crispy and the chicken is cooked through: the juices should run clear when the thickest part of the meat is pierced.
- Remove the chicken from the tin and cover loosely with foil to rest for 10 mins. Squeeze the garlic from their skins into the tin and stir to mix with the potatoes and radishes, then scatter with parsley. Transfer to a warmed serving dish and cover loosely with foil to keep warm.
- Meanwhile, make up the green hollandaise: put the herbs and hollandaise sauce into a blender and whizz well until the herbs are fine flecks in a light green sauce. If liked, blend further until it’s a smooth vibrant green. Season with the lemon juice, if you like, and some black pepper, then pulse to mix.
- Serve cold or gently heat the sauce in a pan over a low heat until warmed through. Carve the chicken into large pieces. Serve alongside the veg with the sauce to spoon over. Use leftover chicken in sandwiches or a stir-fry.
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