|1||onion — chopped|
|2||garlic cloves — chopped|
|6 sprigs||fresh sage — chopped|
|4 sprigs||fresh thyme — chopped|
|1 handful||fresh parsley — chopped|
|6 sprigs||fresh thyme — chopped|
|500 ml||chicken stock|
|500 g||baby potatoes — halved|
|salt and black pepper|
|350 g||frozen peas|
|4 rounds||feta cheese|
|pea shoots — optional, to serve|
Preheat oven to 180 °C. Use sharp kitchen scissors to remove the backbone of the chicken. Turn chicken over and fold thighs and drumsticks out from underneath. Press the chicken flat with the palms of your hands. This is known as the spatchcock technique.
Place onion, garlic, herbs, stock and cream in food processor and pulse to a smooth mixture. Place chicken in oven roasting pan and pack potatoes around it. Pour herb sauce over and season well with salt and pepper.
Cover pan with foil. Place in hot oven and bake for 30 minutes. Remove foil from pan and add peas. Roast uncovered for 15-20 minutes or until chicken is golden brown. Remove from oven and sprinkle feta over.
Garnish with pea shoots, if using, and serve.