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Lemon chicken with smoky corn salad recipe
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Prep Time:
40 minutes
Cook Time:
65 minutes
Total Time:
105 minutes
Try this mouthwatering lemon chicken with smoky corn salad for a light and satisfying meal option.
Ingredients:
  • 1.8kg Free Range RSPCA Approved Australian Whole Chicken
  • 1 lemon, rind finely grated, juiced
  • 20.00 ml finely chopped oregano
  • 3.75 gm smoked paprika
  • 100ml extra virgin olive oil
  • 3 corn cobs, husks and silk removed
  • 3 spring onions, ends trimmed
  • 2 Baby Gem Lettuce, trimmed, cut into wedges
  • 125.00 ml flat-leaf parsley sprigs
  • 1 avocado, stoned, peeled, sliced
  • Salad dressing (such as Coles Golden Citrus Salad Dressing), to serve
Instructions:
  • Lay the chicken breast-down on a clean surface. Cut along both sides of the backbone using kitchen scissors to remove it. Flip the chicken over and use your hand to press down on the breastbone to flatten it. Season generously.
  • In a large bowl, mix together lemon rind, lemon juice, oregano, garlic, 1 tsp paprika, and ¼ cup (60ml) olive oil. Season with salt and pepper. Add the chicken and coat it well with the lemon mixture. Cover and let it sit for 30 mins to enhance the flavors.
  • Preheat a chargrill on high heat. Coat the corn with 1½ tablespoons of olive oil and sprinkle with the rest of the paprika. Season the corn and grill it, turning occasionally, for 12 minutes until it is tender and charred. Let it cool slightly before slicing off the kernels with a small serrated knife and transferring them to a large bowl.
  • Drizzle the spring onion with the remaining olive oil and season. Grill for 2 minutes or until tender and charred, then set aside to cool slightly before chopping and adding to the corn in the bowl.
  • Preheat the oven to 200°C. Line a large baking tray with baking paper and place the chicken, breast-side up, on it. Pour any lemon mixture from the bowl over the chicken. Roast for 50 minutes until the chicken is fully cooked and juices run clear when the thickest part of the thigh is pierced with a skewer. Cover and let it rest for 10 minutes before serving.
  • Combine the lettuce, parsley, mint, and avocado with the corn mixture. Drizzle with the dressing and gently toss to coat everything evenly. Season to taste and arrange on a large serving platter alongside the chicken.

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