Roquefort Butter Roast Chicken

Even if you don't normally like blue cheese, I implore you to give this a try - I'm not usually a fan myself, but the combination of tangy Roquefort (just a small amount) and crisp golden roast chicken is absolutely heavenly. I added the courgettes and lemon to freshen it up, and because I can never resist an opportunity to use my fabulous Nudo lemon-infused olive oil, but you can easily create a similar effect with a little fresh lemon zest. Finally, you'll notice that butter features quite heavily in this dish, and my only excuse is that my inspiration was French - it's their fault. 


2 chicken thighs and 2 drumsticks
2 fat garlic cloves
Olive oil
Salt and black pepper
Roughly 2 tbsp Roquefort cheese
For the courgettes:
1 small courgette
A drizzle of lemon olive oil
A pinch of lemon zest
For the mash:
2 large potatoes
Single cream
1 tsp mustard

Serves 2

Start by preparing the chicken for roasting. Preheat the oven to 180˚C. Arrange the chicken pieces in an ovenproof dish and drizzle generously with olive oil. Crush the garlic cloves and scatter over the top, and sprinkle with black pepper and plenty of salt, to make the skins nice & crispy. Once the oven is up to temperature, pop the chicken inside and set a timer for 60 minutes.

When there are 30 minutes left on the clock, peel the potatoes and chop into small pieces. Place in a deep saucepan, cover with well-salted boiling water and put on a high heat.

When the time is nearly up, thinly slice the courgette and pop into a frying pan with a scoop of butter and a drizzle of oil (lemon if using, olive if not). In another small sauce pan, melt a large scoop of butter and add the Roquefort, crumbled. Stir until the cheese melts (and don't forget to stir the courgettes occasionally).

Finally, turn all the heat off but leave everything where it is while you do the potatoes. Drain and mash with a good splash of cream, a bit more butter, a pinch of salt and the mustard.

To serve, place a large spoonful of mash in the middle of the plate, top with the chicken, and drizzle with the Roquefort butter (it goes beautifully with the mash, too). Add the courgettes at the side and pop a pinch of lemon zest on top.