Spring roast chicken

Preheat the oven to 180°C/160°C fan/gas mark 4. Mix the butter (75 g), lemon zest (1/2) and thyme leaves (1 tbsp), season with salt and pepper, then spread it all over the chicken (1) using the back of a spoon. Place the chicken in a roasting tray and cook according to the pack instructions (weights and timings vary). Once cooked through, cover and rest for 20 minutes.

Meanwhile, break the garlic bulb (1 bulb) down into cloves, reserving 2 cloves for the peas. Gently crush the remaining cloves, leaving the skin on, and place in a large roasting tray along with the thyme sprigs (3 sprigs) and potatoes (1 pack). Season and drizzle with the olive oil (1 tbsp) and bake for 40-45 minutes, turning halfway.

Slice the remaining garlic. Tip the pancetta (65 g) into a cold pan and cook over a low heat for 3-4 minutes. Add the onion (1) and garlic along with a drizzle of olive oil and cook over a medium heat until the onions and garlic begin to soften. Tip in the peas (400 g) along with 50ml water, cook for 10 minutes, stirring, then stir in the lettuce (2). Cook for a further 5 minutes, then add the parsley (1 pack) and lemon juice (1/4), taste, and season to your liking.

To serve, carve the chicken and plate up along with the peas and potatoes, and pour the resting juices from the chicken over.