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Curtis Stone's roasted chicken with sourdough salad
Curtis Stone's roasted chicken with sourdough salad
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Elevate dinner with Curtis Stone's savory roasted chicken and refreshing swede, turnip, and sourdough salad.
Ingredients:
  • 1/2 (250g) Coles Finest By Laurent Multigrain Sourdough Boule, day old, crusts removed, torn into 3cm pieces
  • 72.80 gm extra virgin olive oil, divided
  • 4 Australian Chicken Drumsticks
  • 4 Australian Chicken Thigh Cutlets
  • 1 turnip (about 180g), peeled, cut into 8 wedges
  • 1 swede (about 230g), peeled, cut into 8 wedges
  • 20.00 ml white wine vinegar
  • 60g baby rocket leaves
Instructions:
  • Preheat your oven to 230C (210C fan-forced). Toss bread with 2 tablespoons oil on a large rimmed baking tray until coated. Bake for 10 mins, turning halfway, until bread is crispy and golden. Transfer to a large bowl.
  • Season the chicken liberally with salt and pepper, then coat with 2 teaspoons of oil. Place the chicken on the baking tray, skin-side up. Roast for 20 minutes.
  • Drizzle 2 teaspoons of oil over the turnip and swede wedges, then season with salt and pepper. Roast alongside the chicken for 20 mins, flipping the veggies halfway through, until both the chicken and vegetables are beautifully golden and fully cooked.
  • Place the cooked chicken on a plate, then mix the vegetables into the bread in the bowl.
  • Pour 2 tablespoons of warm water onto the baking tray to deglaze it. Transfer the flavorful bits to the bread mixture along with vinegar and the remaining 1 tablespoon of oil. Mix well. Season with salt and pepper, then add rocket and gently mix to ensure everything is coated perfectly.
  • Place the salad on a large serving platter and then add the chicken pieces on top.

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