Roast chicken garden salad

Roast chicken garden salad
Roast chicken garden salad requires roughly 1 hour and 35 minutes from start to finish. This recipe serves 6. One serving contains 584 calories, 34g of protein, and 31g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of ciabatta loaf, lemons, parsley, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a dairy free diet.

Instructions

1
Heat oven to 200C/180C fan/gas
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OvenOven
2
Season the chicken inside and out, then stuff the cavity with 1 of the lemons and the thyme. Sit in a roomy roasting tin, drizzle with olive oil and roast for 40 mins.
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Olive OilOlive Oil
Whole ChickenWhole Chicken
LemonLemon
ThymeThyme
3
Remove the tin from the oven, then scatter the ciabatta pieces around the chicken and ruffle over the prosciutto.
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ProsciuttoProsciutto
CiabattaCiabatta
Whole ChickenWhole Chicken
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OvenOven
4
Add the garlic and remaining lemon halves to the tin. Roast everything together for 40 mins more until the croutons and prosciutto are crisp.
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ProsciuttoProsciutto
CroutonsCroutons
GarlicGarlic
LemonLemon
5
Remove from the oven, transfer the chicken to a plate and leave to cool.
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Whole ChickenWhole Chicken
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OvenOven
6
Remove the croutons and prosciutto, and set aside.
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ProsciuttoProsciutto
CroutonsCroutons
7
While the chicken is cooling, cook the green beans in a pan of boiling water for 5 mins.
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Green BeansGreen Beans
Whole ChickenWhole Chicken
WaterWater
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Frying PanFrying Pan
8
Drain, cool under cold water, then tip into a big bowl with the spring onions and parsley.
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Spring OnionsSpring Onions
ParsleyParsley
WaterWater
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BowlBowl
9
To make the dressing, squash the roasted lemon and garlic in the roasting tin with a potato masher.
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GarlicGarlic
PotatoPotato
SquashSquash
LemonLemon
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Potato MasherPotato Masher
10
Remove all the skin from the garlic, then stir in the olive oil and lemon juice with some seasoning scrape the bottom of the tin to get all the sticky chicken juices into your dressing. Stir in any resting juices from the chicken and set aside.
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Lemon JuiceLemon Juice
Olive OilOlive Oil
SeasoningSeasoning
Whole ChickenWhole Chicken
GarlicGarlic
11
When the chicken is cool enough to handle, strip the meat off the bones. Just before serving, add the dressing, chicken, croutons, prosciutto and lettuce to the green bean mix in the bowl, toss together and scatter over a large serving platter.
Ingredients you will need
ProsciuttoProsciutto
CroutonsCroutons
MeatMeat
LettuceLettuce
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BowlBowl

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Chateau Ste. Michelle Indian Wells Chardonnay Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 18 dollars per bottle.
Chateau Ste. Michelle Indian Wells Chardonnay Wine
Chateau Ste. Michelle Indian Wells Chardonnay Wine
"Our Indian Wells Chardonnay delivers an appealing tropical fruit character typical of warm sites like the Wahluke Slope. I like this Chardonnay's ripe pineapple and butterscotch flavors and rich, creamy texture. Try it with Scallops, scampi or pasta with rich sauces." - Bob Bertheau
DifficultyExpert
Ready In1 h, 35 m.
Servings6
Health Score16
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