Summer Roast Chicken With Peaches And Basil recipe from The Herb & Flower Cookbook by Pip McCormac: The peaches in this dish 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
Preheat the oven to 220°C/Gas mark 7.
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.
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.
Put the tin back in the oven and let it cook for 30 minutes before lowering the temperature to 170°C/Gas mark 3, 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.
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.
This recipe is taken from The Herb & Flower Cookbook by Pip McCormac (Quadrille, £16.99) Photos by Yuki Sugiura.
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