ROAST CHICKEN BREAST ON THE BONE WITH LEMON AND GRILLED SALAD

1 HR 15 MINS

Organic chickens live a more natural life and grow more slowly. If you can find a slowgrowing breed that’s an extra bonus. If you like meat, eat less but of better quality! Cooking the whole chicken gives you enough for three dinners: the breasts used for this dish; the legs can be served with spelt and salad; the carcass can then be used to make soup.

SERVES 4

– 1 whole chicken

– 2 lemons and /or oranges, cut in half

– 2 bay leaves

– 2 shallots, chopped

– 3 tbsp olive oil

– 4 little gem lettuces or small heads of radicchio, cut in half

Preheat the oven to 250C/230C fan/gas mark 9.

Rub the chicken thoroughly with 2 tbsp of salt.

Place the chicken and lemons in an ovenproof dish and roast in the oven for 20 minutes.

Reduce the oven temperature to 195C/175C fan/gas mark 5½.

Pour 300ml of water over the chicken and continue to roast for 30 minutes or until the juices run clear. Baste the chicken with the liquid in the bottom of the tray at regular intervals.

Remove the chicken from the oven and leave to stand for 10 minutes.

Pour the juices from the chicken into a saucepan and squeeze in the juice from the roasted lemons.

Place the bay leaves and shallots into the saucepan with the liquid and boil until it is reduced by half. Remove from the heat and add the olive oil.

Grill the lettuce on a high heat for two to three minutes (or fry in a hot pan with a little oil).

Carve the chicken breast and serve with the lemon sauce and lettuce.