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ROAST CHICKEN SALAD
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