Enjoy the home comforts of roast chicken with this healthy salad. Perfect for dinner and work lunches the next day!
Prep time: 10-20 mins Cook time: 90 mins Serves: 4
For the roast chicken 1 whole chicken (we love Waitoa)
A handful of rosemary, 1Tbsp chopped (we love Superb Herb)
A handful of thyme, 1 Tbsp chopped (we love Superb Herb)
1 lemon, cut into quarters
1 tbsp avocado oil infused with garlic (we love Olivado)
For the salad 1 bag sweet stem broccoli, lightly steamed (we love The Fresh Grower)
200g green beans, topped & tailed, lightly steamed
1 can cooked lentils, rinsed and drained (we love Chantal Organics)
1 block feta, cubed (we love Mainland)
½ cup pitted kalamata or green olives
A handful of Italian Parsley (we love Superb Herb)
For the dressing ½ cup avocado oil infused with garlic (we love Olivado)
½ lemon, juice only
½ tsp sea salt (we love Chantal Organics)
1 tsp thyme honey (we love Airborne)
We used a Le Creuset roasting tray to roast the chicken.
Preheat the oven to 180C.
To prepare the chicken, stuff it with the quartered lemons and a few sprigs of rosemary and thyme. Place it on a roasting tray. Drizzle with avocado oil infused with garlic and the rest of the herbs, rubbing the flavours into the skin.
Roast in the oven for 90 minutes, basting every 30 minutes until the juices run clear. Remove from the oven, let cool, discarding the lemon quarters, and removing the bones (you can save these to make stock).
Carve the roast chicken like you normally would leaving that beautiful crispy skin on.
To make the dressing, mix the avocado oil, lemon juice, honey and salt in a jar. Shake well. Add the chicken juices to the dressing and give it another shake just before serving.
In a large serving bowl arrange the sweet stem broccoli, lentils, green beans, feta and olives. Top with chicken and parsley. Pour the dressing over and devour.