Roast chicken with miso mushrooms and garlic mayonnaise

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the roast chicken

  • 30g/1oz butter
  • 1 rosemary sprig, chopped
  • 1 small free-range chicken or poussin
  • 3 banana shallots, finely chopped
  • 1 bay leaf
  • 1 garlic bulb
  • salt and freshly ground black pepper
  • small bunch watercress, to serve

For the roast heritage carrots and salsify

  • 3 heritage carrots, peeled and left whole
  • 3 salsify sticks, peeled and chopped into large pieces
  • 2 tbsp olive oil
  • 1 rosemary sprig
  • salt and freshly ground black pepper

For the miso mushrooms

  • 2 tbsp olive oil
  • 2–3 large field mushrooms
  • 2 tbsp soy sauce
  • 1 tsp white miso

For the garlic mayonnaise

  • 3 tbsp mayonnaise
  • chicken fat (from the roast above), as much as preferred
  • 3 garlic cloves (from the roast above), crushed