Summer Roast Chicken with New Potatoes and Warm Salad

Instructions

• Preheat oven to 190°C (170°C fan). In a small bowl, mix together the butter, zest of 1 lemon and Savoury Umami sea salt. Put the chicken on a board, halve the zested lemon and put inside the chicken cavity with half of the bunch of thyme. Carefully lift the neck flap and separate the skin from the breast meat, gently push in half of the butter and spread it as best you can. Rub the remaining butter over the skin of the chicken. Transfer to a large roasting tin and tie the legs together.
• Arrange the potatoes around the chicken with the remaining lemons (halved), thyme and garlic cloves. Sprinkle with some of the Savoury Umami sea salt. Roast for about 1hr 30- 1hr 40 minutes until the chicken is cooked, turning the potatoes occasionally to evenly brown them.
• Meanwhile make the salad. In a large pan of boiling water, simmer the asparagus for 4 minutes, adding the peas for the last minute. Drain and set aside. In a large frying pan, heat the oil and fry the radishes for 10 minutes, then stir in the peas, asparagus, lemon juice and the Savoury Umami sea salt. Transfer to a serving bowl and garnish with a little mint if you like.
• When the chicken and potatoes are cooked, carefully transfer to a serving plate. Put the roasting tin on the hob over a medium heat, remove some of the fat from the tin so about 3tbsp remains (but leave the garlic and lemon in the tin). Stir in the flour and cook for 1 minute. Gradually stir in the wine, followed by the chicken stock, and simmer for 5 minutes until thickened. Strain into a jug. Serve the chicken and potatoes alongside the gravy and warm salad.