Maple and herb-roasted chicken with potato salad
Prep time 5 mins Cooking time 1 hour Serves 4
FOR THE CHICKEN
1 x 1.2kg chicken, giblets removed 2 tbsp maple syrup 2 tbsp olive oil 1/2 tsp paprika 3 sprigs fresh rosemary 1 large lemon, sliced
FOR THE POTATO SALAD
1kg medium-size potatoes, peeled and chopped into bite-size chunks 1/4 cup white grape vinegar 1 tbsp Dijon mustard 1/2 cup extra-virgin olive oil 1/3 cup chopped Kalamata olives 1 red chilli, seeded and thinly sliced 1/3 cup thinly sliced spring onions 1/3 cup finely chopped flat-leaf parsley 3 tbsp finely chopped mint
1 To prepare the chicken, preheat the oven to 180°C. Mix the maple syrup with the olive oil and paprika. Season with salt and pepper.
2 Season the chicken cavity with salt and pepper then stuff it with the rosemary sprigs and lemon slices.
3 Place the chicken in a roasting tin. Sprinkle with salt and pepper and brush with half the maple syrup mixture.
4 Roast for about 30 minutes, then brush the remaining maple syrup mixture all over and roast for a further 30 minutes or until the chicken is cooked and golden brown.
5 Meanwhile, to make the potato salad, boil the potatoes in salted water until just tender.
6 Whisk together the vinegar and mustard. Whisk in the olive oil. Season with salt and pepper.
7 Drain the potatoes and drizzle with 3 tbsp of the vinegar-mustard dressing. Toss gently to ensure the potatoes are evenly coated. Allow to cool completely.
8 Transfer the cooled potatoes to a serving bowl. Add the remaining ingredients, including the dressing. Gently toss together and season with salt and pepper. Let the salad sit at room temperature so the potatoes absorb the flavours.
9 To serve, quarter the roasted chicken. Place a portion of the salad on a plate and top it with a piece of chicken. Garnish with fresh herbs, if desired.