How do you improve on something that’s already a sure-fire hit? Change it up with fresh flavour combos and star-quality sides. Job done!

RECIPES AND FOOD STYLING: TROY WILLIS PHOTOGRAPHS: NASSIMA ROTHAKER STYLING: MORAG FARQUHAR

Harissa roast chicken with flatbreads and preserved lemon yogurt

Southern-style roast chicken with chips and classic coleslaw

Wild garlic, tarragon and mint roast chicken with lettuce and peas

Serves 4-6

Hands-on time 20 min

Oven time 1 hour 15 min

Useful to have Probe thermometer

KNOWHOW

Find wild garlic in farmers’ markets and greengrocers or forage for it in season (see p50). Otherwise, mix 50g spinach with a few chopped chives and 2 crushed garlic cloves.

60g butter, softened • ½ bunch wild garlic leaves, finely chopped (see Know-how) • 1 tbsp each fresh tarragon and mint leaves, finely chopped • 2kg free-range chicken, at room temperature • Steamed potatoes to serve For the lettuce and peas • 25g unsalted butter • 340g jar sweet silverskin pickled onions, drained • 300ml vegetable stock • 400g frozen peas • 2 baby gem lettuces, sliced • 2 tbsp crème fraîche • Small handful mint leaves, torn

1 Heat the oven to 180°C fan/ gas 6. Mix the butter, wild garlic and herbs with some salt and pepper. At the neck end of the chicken, use your hand to gently loosen the skin over the breast. Spread two thirds of the butter mixture over the breast, under the skin, then rub the rest over the skin. Season, put the bird in a roasting tin and roast for 1. hours, basting every 15 minutes, or until the juices run clear when a skewer is pushed into the thickest part of the thigh or it reads 70-72°C on a probe thermometer. Rest for 10 minutes (the core temperature will rise a little - see Jen’s Kitchen).