Whole Roast Chicken with Herb Butter, Whipped Ricotta, Couscous & Tenderstem Broccoli

A delicious a lighter take on your traditional Sunday roast chicken. Great for Mother's Day or enjoying with family on a spring evening.

2 hours

4-6

Easy

• 2.25kg Field & Flower Whole Chicken with Giblets
• 100g unsalted butter, softened
• 1 head of garlic, 2 cloves finely grated
• 1 lemon
• 1 tbsp finely chopped fresh rosemary
• 1 tbsp finely chopped fresh thyme
• 1 tbsp finely chopped fresh parsley
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• 2 tbsps olive oil
• Salt and pepper
• 250g ricotta
• 250g couscous
• 300ml hot chicken stock
• 300g Tenderstem broccoli

For the chicken:

1. Preheat the oven to 200°C/180°C Fan/Gas Mark 6.

2. In a bowl, mix the butter, grated garlic, lemon zest, rosemary, thyme, parsley, salt, and pepper to create a herb butter.

3. Gently loosen the chicken’s skin using your fingers and spread half of the herb butter underneath. Rub the remaining butter over the skin. Stuff the cavity with the lemon halves and garlic head, then drizzle the skin with olive oil.

4. Place in a roasting tray and roast for 1 hour 30 minutes, basting every 30 minutes. If the skin starts to brown too quickly, loosely cover with foil.

5. Check the chicken is cooked by piercing the thickest part of the thigh – the juices should run clear. Rest for 15 minutes, then carve into sections.

6. Meanwhile, prepare the Alabama sauce by whisking all of the ingredients together. Serve the cooked chicken with the Alabama sauce and salad of your choice.

7. To make the whipped ricotta, blend the ricotta, olive oil, lemon juice, salt, and pepper in a food processor until smooth and creamy. Set aside.

8. Place the couscous in a bowl. Pour over the hot chicken stock, cover, and let sit for 5 minutes. Fluff with a fork, then stir in olive oil.

9. Heat a large frying pan over medium-high heat. Toss the broccoli with olive oil, salt, and pepper, then cook for 4-5 minutes until slightly charred but still vibrant.

10. To serve, arrange the couscous on a long serving plate and scatter the Tenderstem broccoli. Place the carved chicken on top, allowing the juices to mingle with the couscous. Serve with a generous dollop of whipped ricotta on the side.