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Epic roast chicken salad
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Total Time:
1 hour 50 minutes
Delicious chicken salad: perfect for using leftovers or cooking a whole chicken for a fresh and flavorful twist.
Ingredients:
  • olive oil
  • 1 x 1.2 kg whole free-range chicken
  • ½ a bunch of fresh thyme (15g)
  • 1 lemon
  • 400 g mixed-colour cherry tomatoes
  • 1 bulb of garlic
  • 1 country loaf (300g)
  • 6 rashers of higher-welfare smoked streaky bacon
  • 200 g green beans
  • extra virgin olive oil
  • 1 tablespoon wholegrain mustard
  • cider vinegar
  • 1 bunch of fresh flat-leaf or curly parsley (30g)
  • 1 bunch of fresh mint (30g)
  • 6 spring onions
Instructions:
  • Preheat the oven to 200°C/400°F/gas 6. Drizzle olive oil over the chicken and season with sea salt, black pepper, and thyme leaves. Rub the flavors into the skin, then stuff the lemon halves and thyme stalks inside the cavity. Roast the chicken in a large tray for 1 hour. After 30 minutes, add halved cherry tomatoes and smashed garlic to the tray, basting them in the cooking juices. Return to the oven until the chicken is golden and juices run clear. Transfer the chicken to a plate and cover with foil to cool. Tear bread into croutons, coat them in the cooking juices, place them in the tray, and top with bacon. Bake until crispy and golden. Remove chicken skin, shred the meat, and toss with cooked green beans, olive oil, mustard, vinegar, parsley, mint, and spring onions. Adjust seasoning to taste. Crisp up chicken skin in the oven, then mix with the salad. Serve at the center of the table.

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