Triple-Tested Recipes (Part 8) - Summer Roast Chicken, Individual Chicken Wellingtons

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Summer Roast Chicken

Save on washing-up by making the couscous on the tin you’re used to roast the chicken – it adds great flavour, too.

Hands-on time 25 min. cooking time about 1hr 30 min. serves 4

· 100g (3¹/₂oz) feta, crumbled

· 50g (2oz) black olives, pitted and sliced

· Leaves from 2 sprigs fresh oregano, finely chopped

· 1tbsp olive oil

· 1 medium chicken, about 1.6kg (3¹/₂lb)

· 1 lemon, halved

· 300g (11oz) cherry tomatoes

· 150g (5oz) couscous

· Large handful watercress

Preheat oven to 190⁰C (170⁰C fan) mark 5. In a small bowl, stir together half each of the feta, olives, oregano and olive oil with plenty of black pepper. Set aside.
Lift up the neck flap of the chicken and use your fingers to ease the skin gently away from the breast meat – work all the way down the sides of the breast and towards the legs. Push the feta mixture between the skin and meat to cover the whole breast area. Pull the neck flap down and secure with a skewer or cocktail sticks. Put a lemon half in the cavity of the chicken.
Put the chicken into a medium-large roasting tin and drizzle over the remaining oil. Season and roast for 1hr 15 min. add tomatoes to the tin, shake to coat in oil and return to oven foe a further 15 min or until the chicken is cooked through and tomatoes have burst.
Carefully transfer the chicken to a board and put tomatoes in to a small serving bowl. Cover both with foil. Spoon off as much fat as possible form the roasting tin, leaving behind the darker juices. Add the couscous to the roasting tin and stir to coat, squeeze in the juice from the remaining lemon half, then pour in just enough boiling water to cover the couscous. Civer tin well with clingfilm and leave to cook for 10 min.
Fluff up the couscous with a fork and stir though the watercress and the remaining feta, olives and oregano. Check the seasoning.
Allow the chicken to rest for at least 25 min before serving with the couscous and tomatoes.

Per serving 652cals, 38g fat (11g saturates), 22g carbs (3g total sugars)

Individual Chicken Wellingtons

It’s important to use small chicken breasts here, as otherwise the pastry will not encase them properly. Alternatively, use more pastry and roll it into a large initial square, or trim the chicken breasts (and save the trimmings for another dish).

Hands-on time 30min. Cooking time about 35 min. Serve 4

· 15g (¹/₂oz) butter

· 200g (7oz) mushrooms, finely chopped

· Plain flour, to dust

· 500g pack shortcrust pastry

· 3tbsp freshly chopped parsley

· 125g (4oz) full-fat cream cheese

· ¹/₂ – 1tbsp wholegrain mustard, to taste

· 4 small skinless chicken breasts (trim a little off each breasts if too big)

· 4 ham slices

· 1 medium egg, beaten

Heat the butter over high heat in a large frying pan. Add the mushrooms and cook for 5 min or until tender and any liquid in the pan has evaporated. Empty into a bowl, season and leave to cool.
Preheat oven to 200⁰C (180⁰C fan) mark 6. Lightly dust a work surface with flour and roll out the pastry to a 35.5cm (14in) square. Trim edges to neaten. Cut the large square into four equal squares. Set aside.
Add the parsley, cream cheese and mustard to the mushroom bowl and stir to combine. Check the seasoning.
Lay a chicken breast diagonally across a pastry square, slightly to one side of the centre. Spread a quarter of the mushroom mixture over the chicken, then lay over a piece of ham. Repeat with remaining chicken breasts, mushroom mixture and ham.
Brush the empty pastry halves with beaten egg, then fold the pastry over the chicken stack, encasing it. Press down on the edges to seal, and crimp if you like. Transfer the parcels to a baking tray and brush again with beaten egg.
Cook for 30-35min or until deep golden. Serve immediately with a green salad.