Roast chicken with chicken fat garlic mayonnaise

Method

1. Heat the oven to 180ºC fan/gas 6. Season the chicken well with salt and pepper and massage with a drizzle of oil. Pour 250ml water into an oven tray, sit a rack on top and put the chicken on it. Roast for 1 hour to 1 hour 15 minutes – it’s ready when you push a small knife into the thickest part of the thigh and the juices run clear. Leave to rest for 20 minutes and reserve 3 tbsp of the juices from the bottom of the tray.
2. While the chicken rests, bring a large pan of salted water to the boil. Halve any large new potatoes lengthways. Cook for 12 minutes, add the asparagus and cook everything for another 3 minutes, then drain and dress both with oil, salt and pepper.
3. Put the mayonnaise in a bowl, then add the reserved chicken juices 1 tbsp at a time and whisk to emulsify back in. You can have it a little thinner to pour over like a gravy, or keep it thicker for dipping. Once you’re happy with the consistency, stir in the anchovies, garlic, capers, lemon zest and parsley, then taste and season with salt and pepper. Carve the chicken and serve with the warm veg and a generous amount of mayonnaise.