- 2½5kg avg. whole chicken
- 150g kale
- 1½ shallot
- 1½ garlic clove
- 1½ tbsp capers
- 1½ tbsp red wine vinegar
- 1½ tbsp Dijon mustard
- 1½ tbsp basil oil
- Sea salt
- Freshly ground pepper
- 1-2 tbsp olive oil (optional)
- Roasting tin
- Food processor (optional)
- 1.
Heat your oven to 180°C/Fan 160°C/Gas 4. Take the chicken out of the fridge, unwrap it and remove the giblets (see our tip for making giblet stock). Pop the chicken in a roasting tin and set it aside for 30 mins-1hr to come to room temperature.
- 2.
Rub the chicken with 1 tbsp olive oil and a generous pinch of salt and pepper. Slide the chicken into the oven and roast for 1 hr 15 mins, basting occasionally, till the chicken is golden and cooked through.
- 3.
While the chicken roasts, make the salsa verde. Strip the kale leaves off their cores and pop them in a food processor. Peel and roughly chop the shallot and garlic. Add them to the processor with 1 tbsp each capers, red wine vinegar, Dijon mustard and basil oil. Season with salt and pepper and whizz till finely chopped and combined, adding 1-2 tbsp olive oil if needed to loosen the texture. No processor? Finely chop the kale, shallots, garlic and capers and stir together in a bowl. Add the mustard, vinegar, basil oil and seasoning and stir to combine.
- 4.
Take the chicken out of the oven and check if it’s done by inserting a skewer into the thickest part of a thigh. If the juices run clear, it’s ready. If not, slide back into the oven for another 15 mins. Transfer the roast chicken to a plate or board, loosely cover with foil and set it aside to rest for 20-30 mins.
- 5.
Serve the roast chicken with the zingy kale salsa verde on the side.
- Tip
A Super Seasonal Side
Autumn is when root veg really come into their own, and of course they make a smashing side for succulent roast chicken. The seasonal spud of the moment are nutty pink fir apple potatoes – try roasting them, skin on, in a tin with sweet chunky parsnips for about 45 mins till crisp and golden. - Tip
Take Stock
A giblet stock is easy to make - just pop the giblets in a large pan with a sliced onion, chopped carrot, celery, a bay leaf and a few sprigs of thyme and parsley. Add 2 ltrs water. Cover, bring to the boil, then simmer for 2 hrs. Strain into a tub and store in the fridge for up to 3 days, or freeze for up to 3 months. Perfect for soups, risottos and gravies.
