Roast the chicken
- Remove the chicken from the fridge and allow to come to room temperature
- Trim and cut the beetroot and onions into 2cm wedges, then add to the large baking dish. Toss with 1 tsp olive oil and a pinch of salt and pepper
- Place the chicken on top of the veg and rub with 2 tsp olive oil and a good pinch of salt and pepper. Place the bouqet garni inside the chicken. Roast for 65-70 mins, until golden and cooked through
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the flesh should be white, and the juices running clear. Once cooked, transfer to a plate, cover with foil and leave to rest for 15 mins
- Meanwhile, add the potatoes to the saucepan of boiling water and simmer for 16-18 mins, until softened, then drain
Prep the rest
- Thinly slice the shallot and add to a small bowl with the vinegar and a pinch of salt and pepper. Toss to coat, then set aside to pickle
- Finely chop the chives and parsley. Pick the tarragon leaves and also finely chop. Add the chopped herbs to the other small bowl and mix
- Strip the kale from the stalks and finely chop, then add to the large bowl. Pour over half the maple & mustard dressing and massage the kale for 1-2 mins, until softened. Set aside
- Strip the cavolo nero from the stalks and roughly chop. Cut the carrots into 2cm batons
Roast the veg & simmer the sauce
- Add the potatoes to a baking tray and use the bottom of a bowl or pan to lightly crush each potato. Drizzle with 2 tsp olive oil and season with salt and pepper. Roast for 40-45 mins, until golden
- Add the carrots to the other baking tray and toss with 1 tsp olive oil, salt and pepper. Roast for 30-35 mins, until softened and golden
- In the measuring jug, mix the cornflour with 50ml cold water
- Add the chicken broth to the small saucepan on medium heat. Stir in the cornflour slurry and simmer for 15-18 mins, until thickened slightly. Season generously with salt and pepper
Finish & serve up
- When the potatoes have 5 mins remaining, add the cavolo nero to the tray and toss with 1/2 tsp olive oil, salt and pepper. Return to the oven until softened
- Add the salad leaves, pickled shallot and 1 tsp chopped herbs to the kale bowl and toss to combine. Stir another 1 tsp herbs through the chicken sauce with the resting juices from the roast chicken. Season to taste. Toss another 1 tsp herbs through the roasted beetroot and onion wedges
- Serve the black Norfolk chicken, roasted veg, smashed potatoes, salad and chicken sauce, sharing style. Drizzle the remaining maple & mustard dressing over the salad. Sprinkle over any remaining herbs
