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Roast chicken with green hollandaise recipe

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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! See method

Serves 4 with 200g leftover chicken
Takes 1 hr 50 mins
831 calories / serving
Gluten-free

Ingredients

1kg bag baby potatoes, halved if large
2 tbsp olive oil
1.85kg whole chicken
1 lemon, quartered
6 fresh thyme sprigs
2 large garlic cloves, unpeeled
400g radishes, trimmed and halved
5g fresh parsley, chopped

For the green hollandaise

15g fresh soft herbs, such as dill or basil leaves, chopped
20g fresh flat-leaf parsley leaves, chopped
300g pouch hollandaise sauce
½ lemon, juiced (optional)

If you haven't got any baby potatoes, try dicing a large white potato instead

Each serving contains

Energy
3475kj
831kcal 42%
Fat
47g 66%
Saturates
14g 72%
Sugars
6g 6%
Salt
1.7g 28%

of the reference intake
Carbohydrate 43.4g Protein 56.4g Fibre 6.7g

Method

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.

See more Sunday lunch recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.