APRICOT-GLAZED CHICKEN
SERVES 4 PREP 30 MINS COOK 2 HOURS
• ½ cup apricot jam
• 1 tbsp soy sauce
• 1 tbsp grated fresh ginger
• 3 garlic cloves, crushed
• 2.2kg chicken, butterflied
RADISH & BEAN SALAD
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 300g can four-bean mix, rinsed, drained
• 1 bunch red radish, trimmed, thinly sliced
• 60g baby rocket leaves
1 Preheat oven to 180°C. Lightly grease and line a large baking dish. 2 In a small bowl, whisk jam, soy, ginger and garlic with a fork until combined.
3 Cut 2-3 slits into each leg and breast of the chicken. Place in pan. Brush one-third glaze over chicken.
4 Bake 1½ hours, brushing with rest of glaze every 30 mins (see Tip).
5 RADISH & BEAN SALAD In a small bowl, whisk oil and lemon juice together. Season. Toss all remaining ingredients in a bowl and drizzle with dressing just before serving.
6 Serve chicken sliced and segmented with salad and fries or crusty bread, if liked.
TIP If the chicken is overbrowning, cover lightly with foil.