ROAST CHICKEN SALAD

Yields6 Servings
 1 tbsp Olive oil
 1 x 1.5kg chicken
 Salt and freshly ground black pepper
 Bunch of fresh thyme
 1 lemon
 500 g cherry tomatoes
 1 bulb garlic
 1 Maltese loaf
 6 rashers streaky bacon
 200 g green beans, cooked
 5 tbsp extra virgin olive oil
 1 tbsp wholegrain mustard
 1 tbsp cider vinegar
 2 tbsp chopped fresh parsley
 2 tbsp chopped fresh mint
 6 spring onions, sliced
1

Preheat the oven to 200C/Gas6; drizzle olive oil all over the chicken and sprinkle it with salt and pepper; pick and scatter over the thyme leaves, reserving the stalks; rub the flavours into the skin, then halve the lemon and put it inside the cavity together with the thyme stalks; place the chicken in a large roasting tray and cook for 1 hour

2

Halve 250g of the cherry tomatoes, then smash up the garlic bulb; after about 30 minutes, throw the tomatoes and the garlic into the chicken tray underneath the chicken; continue cooking for another 30 minutes or until the chicken is golden and juices from the thigh run clear when priced with a knife

3

Leave the chicken to cool on a plate, covered in foil; tear the bread into the roasting tin then toss them in all the cooking juices; spread the croutons out in the tray and lay the rashers of bacon on top; place back in the oven and cook for another 15 or 20 minutes, until everything is crispy and golden

4

Remove all the chicken skin, then strip the meat off the bone; place the meat into a large bowl; add the green beans, together with the extra virgin olive oil, the mustard, cider vinegar, chopped parsley, mint and spring onions; mix well, taste and adjust the seasoning if necessary

5

When the croutons are golden tip into the chicken bowl and mix well; put everything onto a serving platter and serve

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