Roast chicken with pickled rhubarb & dill-dressed leaves

Roast chicken with pickled rhubarb & dill-dressed leaves

Diana Henry's roast chicken recipe features tart ginger-scented rhubarb and crispy dill dressed leaves.

    • Serves6
    • CourseMain meal
    • Prepare20 mins
    • Cook1 hr 10 mins
    • Total time1 hr 30 mins
    • Plusresting

    Ingredients

    • kg whole large chicken
    • 25g butter, at room temperature
    • 1 tbsp white balsamic vinegar
    • ¼ tsp Dijon mustard
    • 1 tbsp milk
    • 6 tbsp soured cream
    • 1 tbsp chopped dill
    • 2 little gem lettuces

    For the rhubarb

    • 200ml cider vinegar
    • 300g granulated sugar
    • 1 tbsp juniper berries, bruised
    • 1.5cm piece ginger, peeled and grated
    • 400g rhubarb, of similar thickness, trimmed and cut into 4cm lengths