Maple and herb-roasted chicken with potato salad

Friday - - Good Food -

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.

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