Tasty CHICKEN MAINS

Ramp up your weekend menu with our delicious ideas

RECIPES: JEN BEDLOE AND JESS MEYER.

Roast chicken with warm veggie salad A herby anchovy butter adds bags of flavour to this easy one-pan roast. Serves 6 • Prep 20 mins, plus resting • Cook 1 hr 10 to 1 hr 20 mins 1 large free-range chicken (about 1.8kg) 150ml dry sherry700g baby new potatoes, halved/quartered4 large romano peppers (about 500g), halved and deseeded3 small red onions, quartered½tsp sherry or red wine vinegar Small bunch parsley, chopped50g pitted green olives, halved120g rocket For the anchovy butter: 75g unsalted butter, softened50g tin anchovies in oil (about 12)1tbsp finely chopped rosemary, plus2-3 sprigs3 garlic cloves, crushed Zest1 lemon 1 An hour before cooking, remove the chicken from the fridge and bring to room temperature. Whizz the anchovy butter ingredients in a food processor with plenty of salt and…

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Woman & Home (Digital) - 1 Issue, April 2025

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