Epic Roast Chicken Salad

Mr S decided he was going to make me a meal but we got our DIY on this weekend. It’s one of the reasons I am so behind on my blog. We spent today clearing out our ‘office’, having a DVD clear out (another one), preparing some stuff for Ebay & sorting out our loft.

It’s amazing how much stuff we had in such a small room. We’re giving it a lick of paint and going to give it more functionality. This means I will finally get some bookshelves (this makes me far more excited than it should).

He made this chicken salad but didn’t have time for the trifle so that will come tomorrow.

This recipe can be found in Jamie’s Great Britain.

Preheat the oven to 190ºC (fan). Drizzle a chicken with oil and add salt & pepper. Scatter over some thyme leaves & save the stalks. Give it a good rub then stick half a lemon ‘up it’s bum’, along with the stalks.

Pop it in a roasting dish and put it in the oven for an hour.

Smash up a garlic bulb and remove the papery skin. After about 30-40 minutes throw these and some cherry tomatoes in with the chicken. Check the chicken after an hour. I use a thermometer and couldn’t live without it now. When it’s done, transfer the chicken to a plate and cover with foil to rest.

Tear up a good country style loaf into the baking tray. Give them a toss in the juices then lay strips of bacon on top. Pop back in the oven for about 15 minutes.

Strip the chicken into a bowl and then pour over any resting juices. Add some wholegrain mustard, extra virgin oil and cider vinegar. Add chopped parsley and mint and some chopped spring onions. Taste it and adjust with vinegar and/or seasoning as required.

Cook some green beans for about 6 minutes in boiling salted water. Jamie adds these to the chicken but we served them separately with some leftover pak choi.

Stick the crouton mixture in with the chicken and give it all a good toss.


Wash it down with a couple of beers.

This was dinner… 26th October 2013


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