In Dinner

Serves 4




± 1.2 kg free-range whole chicken

2 Tbsp butter, softened

2 Tbsp Staffords Mint Sauce

8 medium potatoes, skin on and sliced in half

200g fresh peas

1 Tbsp butter

2 Tbsp Staffords Mint Sauce

Olive oil, for cooking

Salt and pepper, to taste




Remove the backbone of the chicken by cutting along both sides of the spine using a pair of sharp kitchen shears.

Discard the spine and flip the chicken over so it is skin side up.

Press down firmly on the chicken’s breastbone until the chicken lies flat.

Tuck in the wings so they do not burn and position the legs nicely so the skin can get evenly golden brown.

In a small bowl, mix together the butter and mint sauce. Season with salt and pepper.

Stuff the mixture under the skin of the breasts and legs.

Place the chicken, breast side up, on a rimmed baking sheet and refrigerate, uncovered, for at least 1 hour or overnight for maximum mint flavour.

Preheat oven to 200˚C.

Place potatoes in a pot of cold water and bring to the boil.

Season well with salt and parboil until just tender, about 10 minutes.

When the potatoes are tender, drain and allow them to steam dry for a minute.

Place in a bowl and drizzle with just enough olive oil to lightly coat.

Season well with salt and pepper. Toss.

Place on a roasting dish, cut down down, in one single layer.

Rub the chicken skin all over with olive oil, salt and pepper.

Place the chicken and potatoes in the oven and roast for ± 45 minutes, depending on the size of your chicken.

(You can also roast the chicken on top of the potatoes in a smaller oven; however the moisture from the chicken will prevent the potatoes from getting very crispy.)

While the chicken and potatoes roast, prepare the peas.

Bring a small pot of water to the boil.

Once boiling add the peas and cook until just tender but retain some good bite.

Drain and return to the warm pan, off the heat.

Add the butter and mint sauce and stir until the butter melts.

Season to taste.

When the chicken is cooked through and the potatoes are deeply golden and crispy, remove from the oven and allow the chicken to rest for 10 minutes.

Carve the chicken and serve with the minty peas, crispy roast potatoes and extra mint sauce on the side.


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