Roast Chicken with Peas and Lettuce

Kieren Steinborn-Busse loves cooking a roast - chicken is his mum?s favourite.

  • Serves4
  • DifficultyEasy
1 large chicken (corn fed)
500g frozen peas
250g baby onions
4 baby gem lettuce
570ml chicken stock
1 bunch fresh marjoram
2 tbsp veg oil

Pre-heat the oven to 180°C.

Season the chicken all over with salt, pepper and rub with oil. Place on a baking tray and put in the oven. Cook for 1 hour 15 minutes, turning every 15 minutes so you get an even colour. Using a tablespoon, baste the chicken with oil.

Whilst the chicken is in the oven start prepping the gravy. Peel the baby onions and soften in a frying pan. Roughly chop up the lettuce and place in the pan with the onions, season.

Once the lettuce has wilted add the peas and toss. Cover with the chicken stock and add the marjoram. Bring to the boil and adjust seasoning.

Take the chicken out of the oven and allow to rest. Once rested portion into eight pieces.

Pour the peas into a serving dish and place the chicken portions on top.

Serve and enjoy with the family.

Recipe courtesy of Kieren Steinborn-Busse

Kieren's Roast Chicken

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