Summer roast chicken with peaches and basil

Summer roast chicken with peaches and basil

By
From
The Herb & Flower Cookbook
Serves
6
Cooking time
80 mins

Boiling the chicken before roasting it sounds like a bit of an effort, but it really is worth it. It ensures that the meat is juicy, tender and truly delicious. As for the peaches, they turn into a bit of a purée and act as an instant chutney that is as fragrant as it is tasty – a fresh and light way to do Sunday lunch.

Ingredients

Quantity Ingredient
1.3kg chicken
250ml white wine
4-5 sprigs thyme
1kg new potatoes
100ml oil
salt
3 peaches, stones removed and sliced
3 tablespoons basil, chopped, plus extra for serving

Method

  1. Preheat the oven to 220°C. Place the chicken breast side down in a large saucepan. Add the wine, thyme and enough cold water to completely cover the bird. Bring to the boil and leave for 10 minutes. In a separate large saucepan, boil the potatoes for 10 minutes.
  2. Meanwhile, add the oil to a large roasting tin and place it in the oven to heat up. Once the chicken has boiled for 10 minutes, carefully remove it from the liquid (which can be kept as an excellent stock) and place it breast side up in the roasting tin. Drain the potatoes and slowly place them in around the sides of the chicken (be careful as the oil will spit). Spoon the sizzling oil over the potatoes and chicken to cover. Sprinkle a good pinch of salt over the whole lot.
  3. Put the tin back in the oven and let it cook for 30 minutes before lowering the temperature to 170°C, basting everything with the juices and oil. Cook for another 30 minutes before checking the juices run clear when a knife is inserted into the thickest part of the bird. If they don’t, return to the oven for 10 minutes before testing again. If they do, remove the chicken from the dish, sit it on a plate, cover in foil and rest for up to 10 minutes. Add the peaches and basil to the potatoes, give them a good stir and return the dish to the oven for another 10 minutes.
  4. Carve the chicken and serve it with spoonfuls of the potatoes and peaches. Drizzle over a little juice from the tin and sprinkle with some fresh basil. Serve with some green veg.

Substitute the basil with...

  • Mint, thyme or tarragon.
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