ROASTED CHICKEN WITH FREEKEH SALAD

SERVES 4 PREP & COOK 1 HOUR, 30 MINUTES

1.4kg whole chicken

¼ cup extra virgin olive oil ¼ cup finely chopped

flat-leaf parsley

3 tsp fresh thyme leaves 2 garlic cloves, crushed

2 tsp Dijon mustard

2 tsp finely grated

lemon rind

¼ cup lemon juice (reserve

squeezed lemon halves) 400g baby carrots, trimmed,

scrubbed lemon wedges to serve FREEKEH SALAD 1 cup wholegrain green wheat

freekeh, rinsed

250g Brussels sprouts, outer leaves reserved, finely shredded

1/3 cup walnuts, toasted,

chopped

1/3 cup dried cranberries,

chopped

½ cup flat-leaf parsley leaves 2 tbsp walnut oil

2 tbsp lemon juice

1 Preheat oven to 180°C. 2 Pat chicken dry inside and out with a paper towel. Combine oil, parsley, thyme, garlic, mustard, rind and juice in a small bowl; season. Carefully run your fingers between the chicken skin and breast and legs to form a pocket; spread threequarters of the herb mixture all over chicken flesh underneath skin. Rub remaining mixture on top of skin. Place reserved lemon halves in chicken cavity. Tie legs together with unwaxed white kitchen string. Place carrots and 1 / cup water in 3 the base of a heavy-based roasting pan. Place chicken among carrots.

3 Bake chicken for 1 hour, 15 minutes, basting occasionally, or until chicken is cooked through. Rest, covered, for 15 minutes.

4 FREEKEH SALAD. Place freekeh and 1.25-litres water in a medium saucepan; bring to the boil. Reduce heat to medium, simmer, partially covered, for 40 minutes or until tender. Drain. Place freekeh in a large bowl with remaining ingredients, tossing gently to combine. Season.

5 Serve chicken with carrots, salad and lemon wedges.