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