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Spring chicken
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| Ingredients Roast Chicken: 1.6 – 1.7kg Chicken, broken down into legs (Mary lands) & breasts still on the bone. (if you’re not comfortable doing this ask your butcher to do this for you, or use boneless thighs and breasts with the skin on and cook for 4 minutes less) | |
| 8 sprigs | thyme with leaves pulled from stalks |
| Zest & Juice of 1 lemon | |
| 15g | Salt |
| 50mls Olive Oil Cos Lettuce: 4 Baby Cos Lettuce 50mls olive oil | |
| Pinch | Salt |
| Grape Salad: | |
| 300g | Red Seedless Grapes |
| 50g | Red Onion |
| 15g | Parsley |
| 10g | Chives |
| 100g | Roasted Almonds,, (to roast cook in a 220 degrees oven for 8 minutes then leave to cool) |
| Pinch | Salt |
| Dressing: 50mls lemon juice 100mls olive oil | |
| 10g | Dijon mustard |
| Pinch | salt |
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Method
Roast Chicken:
1. Preheat oven at 220 degrees.
2. Pour 30mls of olive oil over the bottom of a roasting tray, then place the chicken into the tray skin side up in one evenly spread layer.
3. Pat chicken skin dry with a paper towel, then sprinkle evenly with salt, thyme and lemon zest. Drizzle with the remaining olive oil. Place tray into the oven. Set a timer for 30-35 minutes and cook the chicken for this long.
4. If your almonds are not already roasted, also put them in the oven now on a baking tray and set a separate timer for 8 minutes. Cook and remove from oven after 8 minutes. *If your Almonds are already roasted skip this step.* While the chicken is in the oven prepare the Cos lettuce and Grape salad
Cos Lettuce:
5. Remove the loose outer leaves (3-4 leaves) of the lettuce, then cut into quarterslengthways. Brush lettuce with olive oil using a pastry brush, then sprinkle with salt.
6. Grill on a smoking hot griddle pan for 3 to 4 minutes on each side, until all sides are charred. *To get your pan smoking hot put it on a high heat until it starts to smoke*
Grape Salad:
7. Slice grapes in thirds length ways, roughly. Slice halved red onion ,across the grain to get half moons, as thinly as possible (use mandolin if you have one). Pick the parsley leaves off the stalk. Chop chives into 5cm lengths. Chop roasted almonds. Place all ingredients into salad bowl and mix gently.
8. After 25 minutes, remove chicken breasts from the oven cut into the breast and check it is cooked and place onto a plate rest (If not cooked return to oven for 5 more minutes). Return the chicken legs to the oven for a further 10 minutes, then remove and rest with the breasts for at least 5 minutes. While the Chicken rests make the dressing and dress the salad.
Grape Dressing:
9. Combine mustard, lemon juice, salt and pepper in a small mixing bowl and whisk together.
10. Once ingredients are combined, slowly add olive oil in a thin stream and keep whisking until all oil is added and combined.
11. To dress the salad, add dressing one tablespoon at a time until salad is nicely coated (approximately 4 or 5 tablespoons). Leftover dressing can be kept in a sealed container in the fridge for one week.
To serve:
To plate up, serve on a share platter – mix the lettuce in with the chicken, drizzle over juices from the roasting tray, then top with the grape salad.
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