Three cheers for chicken...

Try our winning chicken dinners, including a one-pot roast, easy traybake and hearty salad

Spring one-pot roast chicken

Radishes and whole spring onions add a lovely twist to this Sunday roast and together with a sauce made using mascarpone, tarragon and lemon, it bursts with spring flavours. As everything is cooked together, the veg gets coated in the sauce and the meat stays succulent, too.

■Serves 4 ■ Prep 20 mins ■ Cook 1 hr 20 mins

1 Heat the oven to 200C/180C fan/gas 6. Remove any string from the chicken and sit in a large roasting tin or a baking dish, with plenty of space around it.

2 Mash 2 tbsp mascarpone with the lemon zest, 1 tbsp tarragon and some seasoning. Slip your hand beneath the chicken skin to pull it away from the meat, then spread the mixture beneath the skin in a thin layer. Spoon another 3 tbsp mascarpone into the cavity of the chicken, to melt in with the roasting juices and enrich the sauce later on. Rub 2 tbsp olive oil into the skin, season well with sea salt, then loosely tie the legs together with butcher's string. Put in the oven and roast for 20 mins.

3 Arrange the potatoes and garlic around the chicken, drizzle over another 1 tbsp oil and cook for another 30 mins.

4 Toss the radishes and whole spring onions into the dish, in and around the potatoes and coating everything in the fat, then roast for another 25 mins. The potatoes and radishes will be golden and tender, and the chicken should be cooked through. Remove the chicken from the tin, cover loosely with foil and leave to rest.