Chicken with Roasted Vegetables and Aioli

Season the chicken all over with salt and pepper. Smear some butter over the breast and the tops of the legs. Roast in the oven at 375°F/190°C/Reg5 for about an hour covered with foil for the first half hour. Take out, carve into serving pieces and keep warm until serving time.

Meanwhile prepare the Aioli  Recipe  . Scrape the turnips and carrots. Cut the turnips into thin slices, and the carrots into quarters lengthwise and then into half. Crop and trim the spring, trim the asparagus stalks. Top and tail the courgettes, cut into three slices and then into half.

Salt and pepper the turnips and carrots. Sprinkle a little olive oil into an ovenproof dish, add the turnips and carrots, sprinkle over a little more oil. Cook in the oven at 400°F/200°C/Reg6 for about twelve minutes.

Season the courgettes with salt and pepper and add to the turnips and carrots along with the asaparagus and spring onions. Sprinkle over a little olive oil and cook for a further ten minutes or so  Picture   until the vegetables are just cooked but still firm.

Serve the vegetables  Picture  , put a chicken piece over the vegetables, add some aioli and serve  Zoom  .