It has been too long since I last posted – I must admit I’ve been on holiday and have been relaxing like crazy!
This recipe is such a great Sunday dinner dish – it’s a really great take on a roast and perfect for the summer. Honestly, you will never eat roast chicken the same way again!
1 whole chicken
½ tablespoon mixed herbs
½ tablespoon paprika
1 clove of garlic – grated
Salad ingredients – leaves, red pepper, spring onions and avocado
2 tablespoons olive oil
2 tablespoons balsamic vinegar
½ lemon – juice and zest
Preheat oven to 180 degrees Celsius.
Add the butter (softened slightly) and the mixed herbs, paprika and garlic. Using the back of a teaspoon mash the herbs, paprika and garlic into the butter.
The next bit is pretty messy… but worth it!
Take the butter (in your hands I’m afraid) and cover every inch of that chicken, under the skin, on top of the skin, it’s wings – every part until it is fully fully covered.
Put it in the oven and cook to the time the packaging says (a medium chicken is usually about 1 hour 20 mins).
While the chicken is cooking, put all the salad ingredients in a bowl (slice the pepper, slice the avocado, finely slice the spring onions). In a separate bowl add the dressing ingredients and season with salt and pepper and whisk together.
Drizzle over the salad.
When the chicken is ready get it out of the oven and carve that baby up!! Serve alongside the salad and some form of potatoes if you fancy that also!
Please comment below if you give it a try!
P.s. leftovers make the perfect addition to a lunch the next day!
Love, A x