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Fragrant crown roast of chicken

  • 200g butter, softened to room temperature
  • 1 lemon, grated zest and some of the juice
  • 4 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 fistfuls curly parsley sprigs, about 25g, plus 2 tbsp finely chopped parsley
  • olive oil, for browning
  • 1 chicken crown
  • 500g sweet potatoes, peeled
  • 1 onion, sliced
  • 3 garlic cloves
  • 3 tbsp maple syrup
  • 3 tbsp balsamic vinegar
  • 8 outside leaves of a large head of Chinese leaf
  • 6-8 large fresh basil leaves
  • 4 large Cumberland sausages, about 200g
  • 4tbsp vinaigrette, preferably homemade