Roast chicken with basil, mint and pistachio pesto

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Whizz the pistachios, basil, mint and lemon zest and juice in a mini chopper or small food processor to a rough paste. Drizzle in 100ml oil, then season and whizz to combine. Put half the pesto in a small serving dish and set aside.
2. Put the chicken in a large shallow roasting tin. Working from the neck cavity, use your fingers to make a pocket between the skin and flesh
   of the breasts. Push the pesto under the skin of the chicken and rub any excess over the skin. Squeeze the remaining ½ lemon over the chicken, then place in the cavity. Roast for 20 minutes, then turn the oven down to 190°C/170°C fan/gas 5. Add the wine and 125ml water to the tin and roast for 40-50 minutes more until the chicken is cooked through. A digital probe thermometer should read 65-70°C and the juices will run clear when you insert a skewer into the thickest part of the thigh.
3. Put the chicken on a board, cover loosely with foil and set aside to rest. Pour the roasting juices from the tin into a jug. Add the bread, radishes and asparagus to the roasting tin, spoon off some of the fat from the top of the juices and toss it with the bread and vegetables. Season, then roast for 12-15 minutes until the veg are tender and the bread is crisp. Discard any fat from the remaining juices and warm in a pan for a gravy.
4. Mix the remaining pesto and 25ml olive oil and drizzle over the chicken and veg. Serve with the pea shoots and gravy on the side.