For those of you who can’t deal without a Sunday Roast even when the weather itself is roasting, this is the perfect compromise. A summery roast chicken dish that will satisfy those roast cravings, while also giving you a little taste of summer, all created using fresh Dorset produce.

Ingredients

One whole chicken. You can grab some amazing free-range chicken from Piddle Valley Chicken.
4tbs of olive oil. Try Elaionaki Single Estate Extra Virgin Olive Oil for a delicious taste.
600g mixed roasting veg
400g cannellini beans
145g fresh pesto
400g cherry tomatoes on the vine

For beans, vegetables and the ingredients to make a top pesto, click here.

Method

Preheat your oven to 190C or gas mark 5.

Rub the chicken with olive oil and then generously season with salt and black pepper. Wash your hands thoroughly and then prepare and arrange the veg in a large roasting tin. Sit the chicken on top and roast for one hour uncovered.

Tip the beans and pesto into the tin and stir through the veg. Add 150ml water and arrange the tomatoes over the veg. Return the tin to the oven and cook for a further 20 minutes until the chicken is cooked through and the juices run clear.

Remove from the oven, cover loosely with foil and leave to rest for about 20 minutes before carving and serving.

 

The great thing about this meal, other than it featuring some top quality local produce is that you can really revamp roast chicken for the summer months. This recipe is also super easy and healthy and can be served alongside a salad or with crusty bread for an impressive dinner.

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