Ingredients
- ± 1.2 kgfree-range whole chicken
- 2 Tbspbutter, softened (for the chicken)
- 2 TbspStaffords Mint Sauce (for the chicken)
- 8 mediumpotatoes, skin on and sliced in half
- 200 gfresh peas
- 1 Tbspbutter (for the peas)
- 2 TbspStaffords Mint Sauce (for the peas)
- For cookingolive oil
- To tastesalt and pepper
- To serveextra Staffords Mint Sauce
Made with Staffords
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Method
Remove the backbone of the chicken by cutting along both sides of the spine with sharp kitchen shears. Discard the spine, flip the chicken skin side up and press firmly on the breastbone until it lies flat. Tuck in the wings so they do not burn and position the legs so the skin browns evenly.
Mix the softened butter and mint sauce in a small bowl and season with salt and pepper. Stuff the mixture under the skin of the breasts and legs.
Place the chicken, breast side up, on a rimmed baking sheet and refrigerate, uncovered, for at least 1 hour or overnight for maximum mint flavour.
Preheat the oven to 200°C. Place the potatoes in a pot of cold water, bring to the boil, season well with salt and parboil for about 10 minutes until just tender. Drain and let them steam dry for a minute.
Toss the potatoes in just enough olive oil to coat lightly and season well. Arrange cut side down in a single layer in a roasting dish.
Rub the chicken skin all over with olive oil, salt and pepper. Roast the chicken and potatoes for about 45 minutes, depending on the size of your chicken. (You can roast the chicken on top of the potatoes in a smaller oven, but the potatoes will not get as crispy.)
Meanwhile, boil the peas in a small pot of water until just tender but with some bite. Drain, return to the warm pan off the heat, add the butter and mint sauce and stir until the butter melts. Season to taste.
Rest the chicken for 10 minutes, then carve and serve with the minty peas, crispy potatoes and extra mint sauce on the side.
