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Philadelphia, Lemon and Mint Roasted Chicken, with Petit Pois à la Française
medium free range
For the filling:
, leaves only
, leaves only
zest of 2 lemons
For the braised peas:
baby gem lettuce
cut in half
(frozen is fine)
juice of 1 lemon
Preheat oven to 180 ºC (gas mark 5).
Make the flavoured Philadelphia by chopping the mint, basil and the garlic; add the lemon zest and beat together well with the Philadelphia.
Place the mix under the skin of the chicken. Cut the lemon in half and place into the cavity of the chicken. Drizzle the outside of the bird with olive oil, flaked salt and plenty of pepper. Place in the oven for 1hr-1¼hrs depending on the size of the bird.
The skin should be nice and crispy when cooked. Allow to rest before carving.
Make the braised peas by putting half the butter in a shallow pan and adding the lardons and the onions. Allow to caramelise for 5-6mins before adding the baby gem lettuce cut side down.
Add in the white wine and allow to reduce by half before adding the peas and the chicken stock. Mix the remaining butter with the flour and whisk into the liquid along with the Philadelphia. This will thicken the sauce and make it slightly creamy. Season with salt, cracked pepper and a squeeze of lemon.
Portion the chicken and serve 1/4 of the chicken per portion with a good ladle of the braised peas, lettuce and onions. Great with warm crusty bread.
This is a highly indulgent recipe; to lighten omit the lardons.
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