ROAST CHICKEN WITH BROAD BEAN SALAD

SERVES 4. PREP 30 MINS. COOK 2 HRS

INGREDIENTS

• 2.5kg whole chicken (we used Grassland Poultry Heritage Sommerlad Chicken, a national finalist in the delicious. Harvey Norman Produce Awards)

• 50g unsalted butter, softened

• 2 tsp salt flakes

BROAD BEAN SALAD

• 1kg broad beans, podded

• ½ baguette, thinly sliced on an angle

• ⅓ cup (80ml) olive oil

• 3 heirloom tomatoes, sliced

• 1 cup snow pea tendrils

• ½ cup basil leaves

• Juice of 1 lemon

METHOD

1 Rinse the chicken and pat dry with paper towel. Place on a paper towellined plate and chill uncovered overnight to dry out.

2 The next day, remove chicken from the fridge and set aside for 1-1 ½ hours to bring to room temperature. Preheat oven to 220C. Line a roasting pan with baking paper. Rub butter and salt all over chicken, then place chicken, breast-side up, in pan.

3 Roast in the centre of oven for 1-1 ½ hours until just cooked through. Remove from oven. Turn chicken over and rest, loosely covered with foil, for 20-30 minutes. 4 Meanwhile, for the salad, blanch beans in a saucepan of boiling water for 1 ½ minutes or until tender. Drain and refresh in iced water. Peel, discarding skins.

5 Place bread on lined baking tray and rub with 2 tbsp oil. Bake for 5 minutes or until golden.

6 Combine beans, tomato, snowpea tendrils, basil, lemon juice and remaining 2 tbsp oil in a bowl. Add bread just before serving.

7 Remove chicken legs and roast on tray for 5-10 minutes to finish cooking if needed. Carve the breast and place on platter. Serve with salad.