Name: Chive and green peppercorn roast chicken with spring vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
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

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.

You can substitute fresh podded peas with frozen peas.
Notes

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Amanda Chebatte

Ingredients

Method

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