Introduction

This roast chicken with Caesar vegetables is a fresh and flavorful twist on a classic dinner. Tender chicken roasted with aromatic tarragon butter pairs beautifully with crisp asparagus, green beans, and peas, all brought together by a creamy anchovy dressing. It’s a delicious and satisfying meal perfect for any occasion.

A whole roasted chicken with golden-brown, crispy skin is placed in the center of a white plate. The chicken is topped with small green herb leaves, adding a fresh touch. Around the chicken, there is a circle of bright green vegetables, including asparagus, green beans, and peas, giving a fresh and vibrant look. Scattered white croutons and a light drizzle of white sauce are layered over the greens, adding texture and contrast. The plate sits on a white marbled surface, enhancing the colors of the food. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 anchovy fillets

2 tbsp red wine vinegar

2 tbsp Dijon mustard

2 garlic cloves

1 medium egg

150ml vegetable oil

15g Parmesan, finely grated

¼ small pack tarragon (1 tbsp finely chopped, rest snipped into small sprigs)

25g soft butter

4 anchovy fillets, finely chopped

1½ kg whole free-range chicken

200g fine-stemmed asparagus spears, ends snapped off if woody

200g green beans, trimmed, halved and blanched for 2 mins

170g frozen peas

¼ baguette, cut into chunky croutons

Instructions

Step 1: To make the dressing, place 6 anchovy fillets, red wine vinegar, Dijon mustard, garlic cloves, and egg in a small bowl. Use a stick blender to blitz together until well combined.

Step 2: Slowly drizzle in the vegetable oil in a thin stream while blending until the dressing thickens to a creamy consistency.

Step 3: Stir in the grated Parmesan, season to taste, and chill the dressing until ready to serve.

Step 4: Preheat the oven to 190°C (170°C fan)/Gas 5. Mix 1 tablespoon of finely chopped tarragon with soft butter and 4 finely chopped anchovy fillets.

Step 5: Carefully loosen the skin of the chicken breast and rub two-thirds of the tarragon butter mixture underneath. Use the remaining mixture to rub all over the outside of the chicken.

Step 6: Roast the chicken in a roasting tin for 1 hour, until golden and nearly cooked through.

Step 7: After 1 hour, add asparagus and green beans around the chicken in the roasting tin. Continue cooking for 12 minutes.

Step 8: Scatter peas over the vegetables and chicken, then roast for another 3 minutes until the chicken is cooked through, vegetables are tender, and peas are heated.

Step 9: Meanwhile, place the croutons on a baking sheet and toast in the oven for about 10 minutes until golden and crisp.

Step 10: To serve, scatter the chicken and vegetables with the toasted croutons and tarragon sprigs. Drizzle a little dressing over the dish, and serve the rest on the side.

Tips & Variations

Use free-range chicken for the best flavor and juiciness.

If you prefer a milder taste, reduce the number of anchovy fillets in the dressing.

For extra crunch, add toasted pine nuts or chopped walnuts to the vegetables before serving.

Swap asparagus and green beans with other seasonal vegetables like roasted carrots or baby potatoes.

FAQs

Can I make the dressing ahead of time?

Yes, the dressing can be made up to a day in advance and kept chilled. Give it a good stir before serving, as it may separate slightly.

What if I don’t have a stick blender?

You can whisk the dressing ingredients by hand vigorously, but it may take longer and the dressing might be less smooth. A traditional blender or food processor works equally well.