I made this last night for Alberto and i and our friend David. I love a good Sunday roast, and roast chicken with its delicious, crispy, hot skin, is a particular pleasure. However, as yesterday was really hot and sunny (don’t look now but summer seems to have arrived! Ssshh, don’t scare it away!) I thought that rather than doing a heavy, full-on roast I’d use a Hugh Fearnley Whittingstall recipe that appeared in the Saturday Guardian the other week. This is a lovely little side-dish of roast new potatoes, asparagus and eggs. My friend Phil made it the other week and it was very tasty so I decided to give it a go.
The chicken was a fairly standard roast chicken, although I did coat the skin in a mixture of butter, sea salt and lemon thyme leaves before putting it in the oven. I also put about 200ml of chicken stock in the roasting dish as this helps to keep the chicken moist and gives you something to baste the chicken with.
About an hour before the chicken is due to be ready make a start on the side.
500g new potatoes, cleaned and but into chunks
5 garlic cloves, bashed
Sea Salt and black pepper
Chives to garnish
Put the potatoes into a roasting tin with the garlic.
Drizzle over the olive oil and season well with salt and pepper. Toss.
Roast for 20 minutes until tender.
Snap the woody ends of the asparagus and cut the spears into 3-4 cm lengths.
Add the spears to the potatoes, toss and roast for another 15 minutes until the asparagus is tender.
Create little spaces for the eggs. Break an egg into each space and return the dish to the oven for 5 minutes or so until the egg whites are cooked but the yolks are still runny.
Sprinkle with chopped chives and serve.
This goes really well with the roast chicken. I also added a bit of steamed, buttered kale. No photo this time – but you know what a roast looks like anyway!