Jonny’s Perfect Spring/Summer Recipe to Try at Home

The days grow longer, the evenings turn softer – it’s the season for effortless feasting. Straight from The Spence, Chef Jonny shares a spring-summer favourite that’s all about simplicity. Think crisp, golden roast chicken, buttery Jersey Royals, and vibrant spring greens, all brought together with a silky, herb-flecked sauce. Fresh, seasonal, and made for sharing. So, round up your ingredients, pour yourself something chilled, and get ready to bring a taste of the season to your table.

What You’ll Need:

• • 1 whole chicken
• • Olive oil
• • Salt & pepper
• • 150g podded peas
• • 150g broad beans
• • A bunch of asparagus, woody stems removed, roughly chopped
• • 100g salted butter, diced
• • A handful of Jersey Royals (or another small waxy potato)
• • A few sprigs of fresh thyme
• • A handful of chopped mint and tarragon

How to Make It:

1. Roast the Chicken

Preheat your oven to 200°C. Take your whole chicken, brush it generously with olive oil, and season well with salt and pepper – classic, simple, and always delicious. Pop it in the oven for one hour, letting the skin crisp up beautifully.

2. Prep the Greens

While the chicken is roasting, get your vegetables ready. Pod your peas and broad beans, and chop your asparagus. Set your butter aside in cubes – this will come into play later.

3. Make the Base of the Sauce

Once the chicken is done, let it rest. Then, tip the chicken, collecting every last drop of its golden juices – this is liquid gold! Pour the juices into a pan, add a few sprigs of thyme, and simmer for a couple of minutes to infuse the flavour. If Jersey Royals are in season, cook them in the stock. If not, use another small waxy potato.

4. Create the Buttery Emulsion

Strain the thyme out of the chicken stock, keeping only the rich juices. Blend in the butter cubes using a hand blender, creating a smooth, velvety sauce that’s packed with roasted chicken flavour.

5. Bring it All Together

Return the chicken to a serving dish. Warm up your peas, broad beans, asparagus, and potatoes in the butter sauce, letting them soak up all that flavour. Finish with a generous sprinkle of chopped mint and tarragon.

Serve it all up family-style: crispy golden roast chicken, buttery spring vegetables, and a sauce that ties it all together. Fresh, simple, and made to share.

Now, all that’s left to do? Pour a glass of something chilled and dig in. Bon appétit!